I use a scale, 450g flour to 300 water to 60ish of 100% hydration whole wheat starter. Rise for 4-8 hrs fridge overnight shape let it sit for an hour while the oven preheats to 500 then bake 20 covered 20 uncovered for crust Idk if you used starter or powder yeast but it’s easy to confuse dough that’s overisen with dough that’s too wet. Over risen dough will still taste ok when it’s baked but the bubbles will often be tiny or huge pockets depending on when in the over rise you bake but I think the biggest thing you will see is that it’s impossible to shape. If you look online you can see videos of people shaping 100% hydration doughs so if it’s properly risen it’s possible to do but if the gluten breaks down too much then that stops being true.