Hutch... let your mind wander back to those first loaves. Remember
those records of preferments and proof times? No? I don't remember mine
either <g>.

Ric... you need to have a couple of things for us to help you. You need
a gram scale to measure the the bread's water and flour accurately. And
you need an oven rack thermometer that measures the real oven
temperature at the baking position. These are not expensive things.
Maybe $25 or $30 in total. They will save you a lot of supposition and
speculation. And get you to excellent bread more quickly than you might
believe. There are friendly bakers here to guide you and they can...
rather precisely... but they need accurate information.

Will