Just a few comments on your dough formulation and method. For the KA all-purpose flour, 63% hydration may be too high. That may well be why your dough was shaggy, especially if you were using a KA mixer with a C-hook. You might try reducing the hydration to around 60-61%. The salt is also higher than normally recommended. I use 1.75%, which for some is still high. Unless your kitchen is on the cool side (in the 60's), a total of seven hours bench time would normally be considered too long for a dough made with all-purpose flour. Usually a bench time of about an hour and a half after removing the dough from the refrigerator is considered normal. From that point, the dough will hold up for about another 3 hours or so. Doughs made from higher protein flours will last even longer.