New to baking. Needing to avoid problem before baking
I am new to baking bread. I tried to make Peter Reinhart's whole wheat sandwich bread and made a dense, crumbly brick. Decided to make something simpler and looked on here at the lessons. I went with number one and added some olive oil for some of the water, since reading oil makes a longer lasting loaf. I also decided to add 2 tbsps of rosemary for flavor. I was supposed to add the equivalent of one packet of yeast, but since I couldn't bake it that night, I only added half a teaspoon, since reading that too much yeast can over-ferment the dough. I also added about 3 more more tbsps of water to make the dough softer, since it was pretty stiff. I kneaded for 12 min by hand. The recipe is 3 cups of flour at 381 grams using a scale. 1 1/2 tsp salt, 1/2 tsp yeast, 3/4 cup water, 1/4 cup of olive oil, 2 tbsp rosemary. I let it rest overnight. I checked on it and decided to punch out down. It smells a little sour, But just faintly. It was very smooth and satiny feeling. Now here's the question, will it hold for one more day, or will last over-ferment.