When My Bread Dough Keeps Sticking to the Wooden Board—Is It the Flour or My Technique?

I recently started baking my own sourdough bread at home, using a wooden board for kneading and shaping. The problem is, no matter how much flour I sprinkle, the dough stubbornly sticks to the board and tears when I try to lift it. I’ve tried dusting the board with both all-purpose and rice flour, and even let the dough rest longer before shaping to develop the gluten, but it still clings like glue. My kitchen is pretty warm these days, so I wonder if that’s affecting the dough’s stickiness. Also, my wooden board is well-seasoned but quite smooth - could that be part of the problem? I’d love to keep using the board because I find it helps me shape the loaves better than my countertop. Has anyone dealt with stubbornly sticky dough on wooden boards? What flour or surface treatment worked for you? Or should I be tweaking my kneading or hydration levels instead?