Thanks @cakewalk. I've got a Tartine olive loaf in the fridge for an overnight fermentation, but I'm concerned because the dough feels dense and heavy. It was very wet while pre-shaping so I kept adding flour to cut down on the stickiness. It doesn't seem like it's developed a lot of gassy bubbles and I'm worried that tomorrow it'll bake up like a salty rock. Any suggestions for getting it airy before baking? I'll keep it out for 3-4 hours to come to room temp.
Edit. I should add that I almost doubled the amount of levain called for (used 190g instead of 100g), but I took out 45g each of water and flour from the final formula to compensate. Could this have made the boule heavy?
