I've been baking sourdough bread successfully for three years. For the last three weeks, however, I've been having a lot of trouble judging whether the bread is ready to bake. One week it was a brick, so clearly under proved, the next it was flat and over bubbly, so perhaps over proved. This week when I tipped it out it stuck to everything, and I had to reshape it and return it to the basket. I assume it was over proved, slice there were bubbles on top.
I suspect that part of the problem is the temperature of the house, which in the winter is around 16 degrees Celsius, a few degrees cooler than in summer. But my attempts to determine readiness by pressing the edge of the dough aren't working; it always seems slow to spring back (and also sticks to my finger). I've looked at a YouTube video on testing readiness, but am not much the wiser. My sense is that the difference between ready and not ready is a matter of fine judgement, which I haven't mastered!
Can anyone help? Thanks.