Over proof?

Im new to baking bread

I mixed some dough based an a recipe by Mr gluten or something like that on YouTube.

It is 

% as follows

80 bread flour

15 whole wheat 

5 rye

80 water

2 salt

I mixed it then kneaded by stretching and flipping it to add air.   Until it almost did not stick to my fingers.   It is very sticky to start. 

Then I put it on a container to bulk ferment.   Marked where dough came to and then watched carefully.

It more than doubled but was still sticky and does not really souring back or indent. 

I then attempted to shape it but it doesnot seem to keep shape very well.   I out in banneton and out in fridge overnight.

Not sure if it will firm up and keep shape when I dump out to bake.

Not sure if im doing something c wrong.?  Vodeos all seem to show dough that keeps shape