I don't have the specs for the S&M, but, obviously, from this behavior, the Power Flour contains more protein than the S&M. With more protein, more gluten is produced. Gluten traps water and makes a dough feel less sticky.
Gluten also is formed via kneading- that's why the S&M starts off sticky (untrapped water), but loses that stickiness as you knead it.
For a 48 hour fermented NY style dough, I don't think you need 12 minutes of kneading. Time is a kneading equivalent. The dough doesn't need to be perfectly smooth going into the fridge. You don't want a cottage cheese appearance, but you don't want smooth either. Somewhere between the two. Kneading less also helps to create a slightly more irregular crumb which helps to provide a bit more character to the crust.
Bulk ferments are rarely used in NY pizzerias, but, after seeing, first hand, what re-balling can do, I'm now a bulk proponent. If you incorporate a bulk, then you want to dial back the kneading a little bit more, as balling a fully hydrated dough seems to develop more gluten than balling a just mixed one. Gluten sensitivity, from my perspective, seems to increase as the dough has a chance to fully hydrate.