Looks like that's around 40 hours from the model, so you left it in for another day to develop a bit more flavor? Also, is there a reason why the % hydration is relatively low with the AP recipes here? Thanks!
TXCraig developed the table to use as a starting point, not a 100% accurate table. For me, 3 days is what I prefer but it doesn't mean you can't use the dough +/- 1 day.
AP flour is a lower protein flour and needs less water to fully hydrate than a higher protein flour. For example, my 100% All Trumps dough at 61% hydration would have the same feel as AP dough with 57% hydration.