I am trying for a "no knead" high hydration bread. Unlike my very
successful dark rye

http://img178.imageshack.us/my.php?i...akwasieky4.jpg

my sourdough "no knead" suffer from two problems...

1) No rise in the (very hot) oven.... and, I use a form of dutch oven
to ensure stable and high temperature as
evidenced by those pics..

http://img178.imageshack.us/my.php?i...013copynr1.jpg

http://img178.imageshack.us/my.php?i...014copyjw6.jpg

2) Very sour taste, quite unlike the real thing from Central Europe,
which is what I am gunning for...

I am trying to develop the dough in a hot bath to ensure sufficient
temp for the intermittent rises.. I take
the dough out maybe five-six times during a six hour period for a
standard folding before dropping the dough
into a very hot dutch oven and baking at around 500-550 F for 45
min...

Surprisingly, same "no-knead" method with a yeasted bread made with
poolish works very well for me...
The bread rises well and has excellent taste...

Can you, please, help me with relevant advice to solve my two
problems?
and has very good taste