I'm pretty certain that the reason why your results didn't turn out as well as your prior efforts was because of the 24 hours of fermentation at a high room temperature with 0.75% yeast. With a formula hydration of 45%, the fermentation would have been modest while the dough was refrigerated. However, when you then allowed the dough to ferment at room temperature for another 24 hours, what most likely happened is that the protease enzymes attacked the gluten structure and damaged it, causing the water in the dough to be released from its bond and to make the dough wet and clammy. In effect, the dough was overfermented. I tend to doubt that using the Crisco was at fault. Had you dramatically reduced the amount of yeast, the dough might have survived the 24-hour room temperature fermentation.