We're sorry to hear that your bread didn't turn out as expected, Susan! It's likely that the over-proofing is the only thing that really went awry here. When a dough gets over-proofed, the gluten strands will start to break down and the dough will become very soupy as you experienced. Moving the dough to the fridge might have helped this loaf, the cooler temperatures would slow down the fermentation rate and allow the extra time you needed before getting back to your baking. We hope this can help for future baking advnetures! 

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