Hi Maria, it sounds like your dough may have over-fermented a bit during the overnight rise. How many hours did the dough ferment and at what temperature? It's normal for the dough to become lighter in texture as it rises and ferments and some sourness is also to be expected after an extended rise at room temperature, however if the dough was extremely difficult to shape and ripped easily, that might be a further sign that the dough was allowed to rise for too long or at too warm of a temperature. Ideally, you want the overnight rise to occur at approximately 72°F for 12 hours. If your home tends to be warmer than this, it might take only 8 hours or less. Hopefully your bread still turned out great, but if you'd like to troubleshoot further, please don't hesitate to give our Baker's Hotline a call at 855-371-BAKE (2253). We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

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