My sourdough turned into soup after a 2 day cold proof

I tried retarding my dough in the fridge for 48 hours like that blog suggested, but when I took it out it was basically a puddle. The gluten had totally broken down and I couldn't shape it at all, just gloopy mess. I think my kitchen runs warmer than average, so maybe it was already overproofed before it even hit the cold. Has anyone else had a cold proof go sideways like that, or is 48 hours just too long with a high hydration recipe?

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