The dough that rests for too long can become very weak. We now know that during autolyse gluten development takes place. But there is enzymatic activity happening inside the dough. The protease enzyme breaks down the protein chains (breaks the gluten).  In a standard resting of an hour or so, protein activity just kicks in towards the end and is very limited. But in prolonged autolyse, the protease activity becomes more profound which makes the dough sticky and weak. So whenever looking for a prolonged rest try to go for cold-autolyse, where the low-temperature limits enzymatic activity. But going beyond the suggested timeframe will certainly deteriorate the dough structure.