> wrote in message ...
> my sourdough "no knead" suffer from two problems...
> 1) No rise in the (very hot) oven....
> 2) Very sour taste ...

Check out http://home.att.net/~carlsfriends/dickpics/starter.html
and http://home.att.net/~carlsfriends/ca...galCarlos.html

> I am trying to develop the dough in a hot bath to ensure sufficient
> temp for the intermittent rises ...

Develop? Dough rises fine at room temperature if drying is avoided,
faster if warmer. Maybe developing, by you, means intermittent
kneadings/stretchings/foldings/whatever. Anyway, by me, the dough
should be risen by baking time. See, for instance:
http://home.att.net/~dick.adams/EZSDLoaves/

> Can you, please, help me with relevant advice to solve my two
> problems?

Probably not. It sounds like you may be going for rye bread. For
that, you need to be extremely smart. I can only offer simpleminded
advice. Maybe you should commune with a guru like Samartha
AKA Sam: http://samartha.net/SD/ (Maybe you should trade your
"hot bath" system for some temperature-controlled fish tanks?)