Did my levain breakdown my gluten?

Hey everyone. I just ran into something that I've never encountered. I was mixing a sourdough loaf today and I let it autolyse for 2 hours, and then added my starter and salt in two stages. However after mixing via the rubaud method, I noticed my bread not developing any strength. In fact it was weaker than it was before the autolyse! I wish I had taken pictures but I'm sure all of you have experienced gluten degradation and that soup, goopy stringy consistency that it has. But I'm baffled as to what caused this. At first I thought I added too much salt and that somehow broke it down but I used the normal 2%. So im left with thinking it was my sourdough levain, perhaps it was too acidic and immediately broke down the gluten? That doesn't seem possible though since it was a 1:5:5 ratio that I let rise for 14 hours. 2 hours longer than I normally let it go so that might be why, but it also didn't fall yet so I thought it was fine It also didn't smell abnormally sour but I didn't really pay attention to that.. Any ideas what caused this? Thanks