Making sourdough bread

This was my third attempt. Getting closer!

Pyrex 2.5 quart glass bowl
50 g starter (1 tbsp)
350 g water (1.5 cups)
1 tsp salt
500 g flour (4.2 cups)

After folding and turning it a few times over the next few hours in the bowl, I just let it sit on the counter covered with a plate. After about a day the dough will rise up to the plate at which point I simply fold it one more time and then dump the dough (no banneton, shaping or scoring) into a Dutch Oven lined with parchment paper (with a sprinkle of flour to keep it from sticking). Then into the oven. Set temp to 450 degrees and bake for 55 minutes covered. Then take off the cover for another 20 minutes or until brown to your taste. Let sit on a rack to cool for a few hours before eating.

Cuisinart 5.5 Quart Stainless Steel Multi-Purpose Pan

Pure fiction

I’ve come to conclude that unless there’s a tape, the retelling of who said what to who is more often than not just fiction. Such is the state of journalism these days, where reconstruction of conversations that the authors didn’t witness or have a recording of get spun into fantastical yarns simply to sell copy.