Proofing issues need help

Last year I started baking bread with sourdough starter.  I never did have a problem proofing, but now all I can produce are hockey pucks.  4 times in a row.   I would really appreciate any guidance on how I can fix my problem 

My routine:

Freshly feed starter the day before and water float test in morning

mix flour and water at 9:00 am autolyse for 1 hour. 65% hydration recipe

add salt and starter.  Do 1 Lamination 20 minutes later

2 S&F after 20 mins

Put in oven with light on and a pot with steaming boiling water

Between 3:00 - 4:00 pm bread was finished proofing - fluffy doubling in size

put in banneton in refrigerator over night bake first thing in the morning.

Summer came and I used the same recipe, brand of bread flour and process.  Excepted I based the initial proofing on the finger dent test. My bread was finished proofing 2 hours earlier but not fluffy or doubling.  I chocked it up for the temp difference and took a rest during summer.  Fall came and another hockey puck with similar early proofing using the finger dent test.  I thought perhaps I starved my starter too much and created a “rapid” rise strain.  So I started over with a freeze dried starter and feed for 2 weeks.  The starter was nice a fluffy and floated but I ended up with another hockey puck using the same recipe but I did not put it in the oven with light on while proofing.  I wanted to monitor it closely.  Again 1:00 slightly over proofed using the finger dent test but dough was not soft and fluffy.   I’m not sure what I am doing wrong.