Dough smells like alcohol
Started making my dough at 3pm yesterday, thinking I would use it for my evening meal, but plans changed, so I didn't bake the dough and left it in the fridge overnight to rise slowly.
Next morning I took it out of the fridge and it was very liquidy, like a starter, and I had to incorporate lots of extra flour into it to get it to the right consistency. I then put it back in the bread maker on the dough setting to give it another knead and rise, although the texture feels gummy and dense. Once it's done I will shape it, rise again, and bake, but it smells like its started to ferment - will this ruin the loaf? What have I done wrong?