Mike, I have noticed just the opposite. That higher hydration or wetter doughs don't enhance gluten development for me but actually maker it harder to develop gluten. It does enhance fermentation though, which because we are using starters produces more acids and can strengthen the gluten structure more. So maybe that is what you are referring to.
On wetter doughs and/or using lower protein flours, I always have to knead more to develop a comparable amount of gluten compared to a lower hydration/higher protein dough. Also I agree that increase gluten development can lead to a chewier crumb but again it's all about balance. Too much gluten development (ie too many stretch and folds) can lead to a tougher crumb, so the amount of turns does have to be balance out to match hydrations and bake times. The bread I posted recently in the thread "experiment to see if a starter can be contaminated" had a hydration of 81% using HG flour and the extra stretch and folds I was referring to and the crumb was really soft and airy. It remains soft 2 days after the bake. But again, I baked it out moist and not dry.
I also agree that fermentation times can affect gluten development and toughness of the end crumb as well. I'll also add that bake times and temps also affect the chewiness and dryness as well. You can overknead a dough and bake it out wet/moist and not notice the chewiness compared to baking it out dry. But that has been my experience, YMMV. So yes, a combination of factors not merely just increase gluten development can come into play here.
I hope member Trosenberg will give us an update on his next bake if he decides to do the extra folds to see if it helped or not.