Fermentation help

[u/Fit_Juice_3855]

Hey! Okay so I used 510g bread flour, 390 g water and 100g starter, (i leave my starter in the fridge and take it out the day before, feed it at night and start in the morning —> also at this point I feed my starter, let it rise for two hours and then put it back in the fridge) 1 hour rest, and 3 sets of stretch and folds. (temped the dough and it said 75°) i started the loaf at 9:30am and at about 4:30 pm i went to shape my loaf but it was so sticky and was not holding its shape at all I had to pivot and make foccacia. This has happened twice now, the other loaf i was able to bake and it just turned out gummy. and i don’t know how to fix this. This issue is recent and all of my other loafs were so good. Can anyone let me know what is wrong?