Help! What the heck happened!? Dough turned liquidy after proofing.

I am very new to the sourdough world. My starter was made from scratch 30 days ago and is very active. Fed at a 1:2:2 ratio with some rye and KA bread flour twice a day. I have made one semi successful loaf of bread but my problem is it didn’t really double in size during bulk proof and therefore was more gummy after baking. 2nd loaf also never rose or doubled so I didn’t bake it. This was my 3rd attempt today… I mixed the dough earlier so I could give it longer and I also used the “bread proofing” setting on my oven to make sure it was warm enough it rose some but didn’t double. After 12 hours I dumped it on the counter and it was liquid!! What the heck happened?! It was NOT liquid like this when I did my stretch and folds… it was very tight…. I am so discouraged.

The recipe I am using is my mom’s which she bakes with daily: 50g starter 330g water 500 KA bread flour 10g salt