So I baked it up and I was surprised how much sourdough I tasted in the crust. A little overwelming actually for me. Could this be because of the way the dough fermented?
The flour you are using has malt in it. It could very well be why the dough got away from you and over proofed. Craig uses Caputo which has no malt. Malt is just powdered sugar and a catalyst for fermentation. Add in the higher hydration and things go pretty quickly.
Even so, if your dough is more than doubling after 20 hours with 1.3% of flour, then that is an incredibly active starter. Are you positive you had the amount correct in the formula?