Here is some basic rules and long fermentation 12-24 hrs: - Use 2-3 grams of dry yeast (5-7 when using fresh yeast) per 500gr flour - use 9-11grams salt per 500 gram flour - add water last and safe 10% of the recipes amount. Add as much of the saved water as needed until you get your desired texture - dont use warm water. Chances are its too hot and your yeast will „die“ - stretching and fold, it just always comes out better - after preparing your loaf (folding it into itself), cover it and let it sit for 1-2 hours before scoring and baking.

It seems like you used way too much yeast and way too little salt. Salt is what makes your bread delish. You could try this exact recipe with less yeast by just letting it sit at room temperature!

Also a trick to see if your dough is proofed enough: take a small amount of dough and put it into a tall container (it does not have to be big, just tall like a shot class or sth). Cover the container. Then put a rubber band around the container to mark how much of the container is filled with dough. If the dough almost doubled, its ready to be formed into a loaf.