There is nothing in the dough formulation you posted to suggest that there would be a problem after three days of cold fermentation. That said, I can only think of a couple of things that might have been responsible. The first is that there may have been a weighing error that resulted in a higher hydration value, such as making a mistake in weighing out the flour or the water. Making a mistake with the amount of yeast (too much) could also cause the dough to ferment much faster. The second possibility is that the dough was overfermented. You would have detected this condition if the dough was wet or damp or clammy, and the dough would be materially more extensible than normal. Usually, the cause of an unexpected overfermentation, especially when all of the ingredients were used in the correct amounts, is a material temperature change. Examples would be an above average finished dough temperature before placing the dough into the refrigerator, a malfunctioning refrigerator (not cooling properly), or letting the dough sit too long before using, especially if the room temperature is high. I know that you live in the Dallas area and, as you most likely saw this week, our outdoor temperatures got over 90 degrees. That could easily translate into an indoor temperature of over 80 degrees.
Hopefully what you experienced was an aberration that won't be repeated. With outdoor temperature dropping into the 40s and 50s the last two days, at least those temperatures shouldn't affect your next batch of dough.