I started making sourdough while staying with my parents over lockdown. I had a couple of iffy loaves but most were great. I'm not super precise but I was using a mix of plain/strong/oat flours and hydration was about 70/72%.

I moved back to my own flat about a month ago and every loaf has been a sticky mess. Edible but no shaping has been possible. Little to no oven spring. I've been using the same recipe. The most recent loaf I reduced the hydration to 65% and it seems worse than any of them (it's just gone to the fridge). I lined my bowl with greaseproof paper tonight as I thoguht it was stick to badly to a towel.

Temp coudl play a role but I proof on a wine fermentation tray (I took the one from may parents' back to my flat) so it should be relatively consistent. Not sure what I'm doing wrong... Maybe a logner bulk ferment on once or two occasions, but certainly not everytime. Can the material of the mixing/fermenting bowl play a big role?