Sourdough like taffy and sticky
What are some things that could cause sourdough to be like taffy but so sticky it's like touch the dough it just sticks to your hand in chunks along with everything else the dough touches. The dough comes out like this right after the autolyse and I can tell when I'm scraping it out of the bowl that I have 'nightmare' dough. So, somewhere between building the starter for using in the recipe and the autolyse it goes wrong. And I use the same recipe every time for a small boule. 263g flour, 176g starter, 154g water, 6g salt. It doesn't happen every time I make it. I made 2 loaves the day before yesterday and they came out great. And while I normally do stretch and fold, just as a trial I put the dough in my bread machine to knead for four minutes and it came out awesome...a beautiful window pane. But 4-5 days ago I had this same issue with 'nightmare' dough. I baked the bread but the texture was very rubbery maybe gummy. Any ideas?