Initially, I thought that perhaps the problem was temperature-related, possibly because the water temperature was too high, the room temperature was too high, or your refrigerator temperature (10 degrees C, or 50 degrees F) was too high, or possibly even some combination of the foregoing factors. I also thought that using hand kneading and the autolyse rest period (20 minutes) allowed a lot of time (30 minutes or more) for the temperature of the dough to approach a possibly overly high room temperature. However, when I checked the weather in London to get a general idea as to temperatures, I saw a range of about 13.9-20.6 degrees C (57-69 degrees F). That suggested that your kitchen temperature was perhaps on the cool side (around 17 degrees C?). It is still possible that temperature is the 800 pound gorilla in your kitchen, but there is no way of knowing for sure without having temperature readings at the different points in the dough preparation process. You might consider purchasing an inexpensive digital thermometer to check these temperatures, if only to rule out temperature problems as an issue. You should also learn a lot about how temperature can affect a dough's performance. From what you described, it sounds like your dough overfermented.
In the meantime, you can try several different things, either collectively or individually. You can: 1) use less yeast (for the purpose of slowing down the the extent of fermentation), 2) use cold water directly from the refrigerator (to lower the finished dough temperature), or 3) as a simple test, forego the autolyse rest period to see if its omission results in a lower finished dough temperature. Another possibility is to lower the hydration by a few percent, especially since you are using 5.39% oil, which also contributes to the wetness of the dough. With the reduced hydration, the dough should ferment a bit more slowly.
Please keep us posted on your efforts to resolve this problem.