Surfaces for bread making
A vast array of surfaces exist but most people end up with either butcher block, stainless steel, or a natural stone such as marble. 

People choose stainless steel for its ease of cleaning and it's sanitary properties. People choose natural stone because it is typically colder (great for pastries), dough tends not to stick to it, and it looks great. People choose butcher block because they want to prep/cut directly on it and because of the cost. 

In your particular situation, for dough work the best general recommendation I have is to use natural stone. You really can't go wrong with it.  

If you aren't replacing or installing a brand new countertop, there are many options such as the very typical pastry/kneading board with a built in lip(example), by purchasing "scrap" marble pieces, or a silicone mat such as the Silpat or Roul'Pat(example 1, 2, 3).

Finally, the surface matters somewhat, but far and away the key to working with high hydration dough is your technique. Make sure you nail that down and you should be relying very little on the surface itself.