very stiff dough for golden raisin bread

hello everybody! Last evening I began to make "golden raisin bread" from hamelman book, page 172. I increased the amount of water with 5 % (from 69% to 74%), after I read on this forum that the hydration given in the book gives a dough that is too stiff. I omited the yeast from the recipe. I did 2 S-F at 40 min interval, with a bulk fermentation of 2 hours. I shaped a small boule and a small batard and I put the doughs in the fridge overvight. The dough was stiff when I shaped it, and it didn't raise in the fridge (maybe just 10%). When I press the batard with my hand it's like a rock, I don't feel air trap inside. I start to thinking that I didn't use the right "rolled oats". I used old fashioned rolled oats, should I have used quick cooking rolled oats instead?

I removed the loafs from the fridge this morning, and I'll wait to see if they raise at room temperature. I don't know what to do, is so hot here, I don't want to use the oven if the dough is bad. Two hours of intensive heat and sweat, just to have 2 doorstops- can be very frustrating.

Overall formula was 348 g bread flour, 87 g whole wheat flour, 325 g water, 9 g salt, 44 g old fashioned rolled oats, 110 g raisins. (The prefermented flour was 15% from the total amount of flour, and the levain was liquid, at 125% hydration).

What did I do wrong? Or this dough is suposed to be dry and stiff?

codruta