Steve, re-balls develop a considerable amount of gluten. 100% AT dough has a load of gluten potential. If you re-ball a dough with that much protein in it, it's could easily be tough to form, even with 8 hours. AT (and Kyrol and KASL) really wants to make gluten. That's what it was put on this earth to do. Look at it sideways and gluten starts forming
If you don't want to end up with a difficult form or a tough crust, for a cold fermented dough, you have to treat it with kid gloves by severely underkneading it and giving it plenty of time after the reball. This is why lower protein flours (such as Full Strength or Spring King) or AT/AP blends are so much easier to work with. You don't have to tiptoe around them for fear of creating too much gluten.