Question if it's actually that deep.

That “fix” ignored your actual problem.

That "easy to shape" point is key, but it's more than that. Letting it rest lets the flour fully soak up the water. If you try to work it too soon, the gluten fights you and stays tight. But after a good rest, those gluten strands relax and actually organize themselves. It's not just about being soft now, it's about building the basic structure for a better chew later. I tried making the same bread recipe with and without a rest, and the rested one always has a nicer, deeper flavor too.

Replace old climbing gear with newer, safer models immediately!

You definitely want to check out Brent W. Caldwell. His office is super responsive and he really knows his stuff inside and out.