Having a really wet dough isn't wrong. Some of the tastiest bread has up to 80% hydration. All it will mean is a slightly different crumb structure, with larger holes. A wet dough might not keep it's shape as well during the second prove, so I would suggest placing it into a proving basket, or a tin. Wet dough can be quite hard to handle, so oil your hands and your work surface to stop it sticking everywhere.
Hope this has been helpful!