I've taken to using water, not oil. I dip my hands in water each time I handle the dough and nothing sticks. Dip a utensil in water, ditto.
I use water too and find that it works as well or better than oil. I don't form the dough into a ball during the 10 second knead stage, just knead quickly in a bowl or container and leave it as. The folding phase comes later and by then the dough has firmed up a bit. Dip hands in water and stretch/fold the dough. I don't recall if I've done this with 70% dough (it's been awhile), but I think so.