Tried cold fermenting my dough for 72 hours, got a weird crust

I usually do a 24 hour cold ferment in the fridge, but last weekend I pushed it to 72 hours for a sourdough batch. The crust came out almost leathery and the inside had a tang that was way stronger than I expected. I think the extra time let the yeast eat more of the sugars, which changed the browning. The crumb was still good, but the texture threw me off. Has anyone else noticed a big difference past the 48 hour mark, or do you stick to a shorter ferment on purpose?

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