After a ten-year break from sourdough, I'm getting back in and was thrilled to find this hands-off approach from expert baker-blogger PJ Hamel, as well as ideas for using the discard to cut down on waste. I was also reassured that I am not the only baker to curse the dough stuck in the brotform or on the linen lining and was happy to try the oiled-bowl approach. However my first attempt was a disaster. The dough was more than "very sticky" and I could neither fold nor shape the glop that spread across my counter. I pressed on. What emerged from the parchment-lined Dutch oven was a barely-risen, dense loaf that I will eat but not relish. Besides an initial rise of 21 hours (too long, but I had to work all day), what did I do wrong?

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