Flour Quality/Seasons /Wheat Types Weird dough?

I have been baking for about 10 years professionally.
I have recently moved to another part of the world and got stuck due to covid-19.

I was helping a friend out to set up his bakery and we kept on running into a strange situation.

When we use the flour to make yeast risen breads flour handles great, Rises perfectly, Handles water relatively well. Has great elasticity and extensibility. Makes great ciabatta and baguettes with direct yeast, poolish, biga.
we tried it all, we even tried old dough up to 10 percent against flour.

When we make the same recipe but with levain the dough starts to get sticky and looses all its structure after about 3-4th hour towards the end of the bulk. He tried different hydros,  levain amount, seed amount, mature vs old, Aciatic vs lactic. (we had leavito madre hanging around).

we are in a controlled environment, DDT is controlled, humidity is controlled, mixer friction is controlled.
We even tried all mixing methods .(intensive, improved and short mix.

the dough eventually gets looser and looser.

it has 10.5 protein and 0.6 ash
I think it is red winter but not sure.

Could it be water ? Somehow to much activity and protease are doing their thing way way way too fast.

Can it be that the quality of flour is just no bueno. it has ascorbic added but that should strengthen the dough.

Only difference at this point between  yeasted vs sourdough I can think of is that acid is doing something to the dough
I have tried a few other brands and they all end up the same. So it must be the wheat variety .

Thanks in advanced