Wet hands & coil folds

I found out the hard way that wetting one's hands to handle high-hydration dough adds more water to the dough. Thought I would try Martin Philip's pan de crystal for the first time and try coil folds for the first time. It may have worked out as his dough obvioussly did if I'd used his quantities, but I reduced them to 1/4. So, my little 250g piece of dough just couldn't take all that hand dampness (I did shake my hands). The dough was more firm for the first two folds than the later ones where it was a sloppy mess. I used oiled hands for the last couple folds, but it was too late. Also, added more flour in lieu of lobbing the oozing mass against the wall. Ended up baking and eating it, as was. It was good, but a mile away from being pan de crystal.

Researched the subject and came upon B Wraith's post from 2007 where he actually stated how much water gets introduced into the dough during handling. It seemed like a considerable amount and one of his suggestions was to leave out a bit of water in the original recipe.

This seems like a pretty big deal, but maybe it's not much of a problem with larger amounts of dough.

Advice?