That one Tuesday where every loaf came out perfect, still confused

Last Tuesday I had a random day off and decided to bake 4 loaves of sourdough, 2 baguettes, and a batch of cinnamon rolls. Everything rose at exactly the right speed, my oven held 450 like a champ, and the crust crackle sounded like a tiny fire. I didn't even check the hydration twice, just went with 350g water like always. Usually at least one thing collapses or burns, but not that day. My kitchen smelled like a bakery from morning until 6pm and my neighbor actually knocked to ask if I was selling bread. What makes some days just click like that with zero extra effort, and other days I follow the same steps and get hockey pucks? Is it humidity or just dumb luck?