Overmixed Baguette Dough?
I've baked a number of breads before, but decided to do a little research and try making baguettes (just to be tough on myself). Anyways, I was following the Bouabsa recipe (or at least I think I was following it). But I'm pretty sure I overmixed it. Being a newbie, I was expecting the stickyness to eventually go away leaving me with a smooth and elastic dough. However, as I now understand, the stickyness should never go away.
Nevertheless, the dough is now in the fridge, cold fermenting for tomorrows shape and bake. What should I expect from my overmixed dough (IS it overmixed?) Can I do anything to save it now or tomorrow?