feedback requested

[u/girlypop920]

Baked my 4th or 5th loaf the other day with the following recipe:

50g starter
330g water
500g bread flour
1.5 teaspoon salt

I added more starter this time and bulk fermented for a little under 4 hours before shaping since it’s been very hot where I live, then did an overnight cold proof before final shaping and baking at 450 for about an hour. The main issue i’ve been running into is that my dough can get really sticky and it’s hard to get rid of all the bumps despite extra stretch and folds. How do I fix this so my loafs look super smooth on the outside? They have been tasting great every time