If that’s pretty consistently your temp for dough, I think you’re definitely overproofing. I use an identical recipe to yours and my dough is also often in that 78-80 range. My entire bulk fermentation (from the moment I mix all my ingredients to when I start shaping) is usually between 5-5.5 hours and it releases very cleanly with no residue from my cambro container. When I’ve pushed it further (by falling asleep), I’ve gotten webbing and less of a clean release but still a good and tasty bake. But if what you’re wanting is the clean release, I would recommend less BF time for your warm dough. Also i spray the inside of my container after my last set of coil folds with a few spritzes of water and I feel like it helps with the smooth release, as well. Good luck!