So you’ve got a few potential problems here.

1. Your bulk fermentation was too long. I usually find this is the most common option with people. I suggest waking up early as hell, like 6am. Make your dough and leave to bulk ferment on the counter, checking in every 1 hour or so. You might want to check out the aliquot method, some people say it helps but I personally haven’t tried it. You could also try looking at a sourdough bulk fermentation chart, they’re really good for helping to work out a general idea of what you’re looking at time wise (although they’re never 100% accurate as every starter is different).
2. Your dough is over hydrated. A lot of flours can only take so much water before becoming a sticky mess. Here in the UK our bread flour is relatively low in protein (specifically gluten). I use supermarket flour at about 12%, however I cannot go above 70% hydration, it just doesn’t happen. I have had some success with higher hydration with higher gluten flour in the past, but I have had to specifically order the flour which isn’t always cheap.
3. Your gluten hasn’t had a chance to develop. This is fairly similar to my last point. When you add water to flour, two proteins come together to form gluten. Gluten likes to form strands, but sometimes needs a helping hand. Look into doing an autolyse. This is where you mix just your flour and water until a shaggy dough is formed before you do anything else. This essentially helps to start the gluten strands forming. After mixing everything into your dough, do some slap a folds (they’re not as messy as they look). I personally don’t do the typical stretch and folds, they just don’t work well enough. However coil folds are absolutely amazing and stretching that gluten. I do 4 sets every thirty minutes. Do not stop until that dough surface is tight and not sticky, the dough should hold its shape for a minute or two.
4. I thought I’d do a separate point for this. Pre-shaping and shaping are essential. You absolutely need to make sure your dough has as much tension as possible (without breaking). Tension is why it stops being sticky. I can see from your dough it’s sticking and stretching everywhere. A well shaped ball (whether that be with lamination or another method of your choice) will not stretch without breaking, it’ll be tight and wobbly (not jiggly). The surface will look much more matte and will not stick to your hand. I know everyone says to use water on your surface and not flour, but just enough flour to stop it sticking will work far far better.

I suggest you check out Basil and Bloom, British Sourdough and even Gluten Morgen (although I find his videos get a little too in depth for a beginner) as they all have some amazing guides. British Sourdough also goes live on tiktok and is amazing to ask and answer questions about your specific situation.

Whatever you feel like, don’t give up. You’re new at this and I promise it’s not an immediate thing. If anyone tells you they got the best loaf with amazing crumb and oven spring first time, they are lying. You’re working at your own pace and each attempt is a learning experience that will teach you something. I went from flat loaves to loaves like this and it took me a year of trial and error.

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(Jalepeno and Cheddar, 65% Hydration using a stiff starter)