This dough was supposed to have a SLOW retarded overnight rise in the fridge. I'd hate to think what it would have looked like if left to rise at room temperature, unattended. I can't remember how the loaf turned out, but I'm sure it was one of my better ones.
I'm not a chef, a baker or even a great cook. I have a new found love for food and cooking, with very little time to pursue this passion. Right now I'm in my "dough" phase, and the self imposed challenge of artisan bread baking has been put in my banneton. You're never too old to learn; it might take a bit longer, but the rewards are priceless.