shaping, then reshaping-how does this affect dough rise?

so, i shaped a loaf of whole wheat sourdough that had been allowed to ferment overnight. i decided about 4 hours later that the vessel i had used as a replacement banneton was not actually big enough, so i cut the dough in half, and reshaped into two loafs. because i did this, will my loaves lose "rise-ability" and be denser, or will they be able to eventually rise back jsut as high if i time the proofing correctly? this is also a very wet dough- the hydration of which i do not know....im a very....throw it all together by feel type baker.