The issue sourdough bread "Let me just last night no rest and so I was summarily tried again, though! However, I have made it so, as I said, intended to do it! Sourdough I had left. Of which probably only I took the half, because now I do not have to throw back a half pound of good bread in the organic waste. This is m. E. not suitable for everyday use and really not acceptable! But upon further bleed the predecessor was found that internal rather "kletschig" was. And I would not eat that!
the way, someone knows a different term for "Kletsch," or they say so? Is this common Sprachbebrauch?
In any case, I have a pound of flour mixed with a packet of dry yeast and two teaspoons of salt, 270 ml water and 250 grams of the yeast dough, where it! Everything good five minutes kneaded in a food processor, shape the loaf and then placed as before in a laid out with a floured towel bowl! And even dough that I let go 14 hours! Basically I find that he already looks a little better here and he feels soft and fluffy on! And not like a burnt clay bricks, just waiting to be installed and!
the way, someone knows a different term for "Kletsch," or they say so? Is this common Sprachbebrauch?
In any case, I have a pound of flour mixed with a packet of dry yeast and two teaspoons of salt, 270 ml water and 250 grams of the yeast dough, where it! Everything good five minutes kneaded in a food processor, shape the loaf and then placed as before in a laid out with a floured towel bowl! And even dough that I let go 14 hours! Basically I find that he already looks a little better here and he feels soft and fluffy on! And not like a burnt clay bricks, just waiting to be installed and!
Unlike Jamie Oliver I preheated the oven to 230 ° C on the bread a higher Angangstemperatur give! I have also put a bowl of water into it and uses a perforated metal! After the oven had reached its temperature, I pushed the bread into it, after ten minutes, the heat at 30 ° C reduced by then to bake for another 50 minutes at 200 ° C! 
With the result I am more than satisfied! The bread looks delicious and crunchy in contrast to hard! 
My conclusion: Jamie's Sauerrteigansatz is to use well, the rest should perhaps rethink again! But first "Juut'n Appo! 
And because I happened to have everything for steak sandwich in the house and leave the required arugula salad from the refrigerator for scheduling reasons, would really, I bake like a ciabatta bread! For what I need too! 
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