Tough crust?

Basic white recipe:

• 1 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 3 cups bread flour
• 2 1/4 teaspoons active dry yeast

I've made this recipe two times quite successfully. Always removing the loaf immediately after the machine beeps and setting on wire rack.  Last night the bake ran to about 9PM, I (as usual) immediately removed it from the machine and set it on the wire rack. However this time I let it cool over night rather than bagging it up after it cooled per previous

This morning my wife tells me the crust is really tough.  Only other change was I accidentally used EVOO instead of vegetable oil.

So what made the crust tough? The EVOO or the extended time outside of a ziplock bag?

I really need to convert this recipe to grams so I don't have to worry about packed scoops of flour too.  But I'm finding everyone says bread flour weighs a different amount. 120-128 grams, is what I typically see.