Put the flour in a large bowl, make a well in the middle and dissolve the yeast, salt and sugar with a little water and stir. Beat in the remaining water (with a mixing spoon or dough hook). The dough now has a consistency like spaetzle dough and is very sticky. Covered with a plate or plastic wrap, let rise for at least 12 hours, better 16-18 hours, at a cool room temperature (max. 22 °). (I prepare the dough the evening before for dinner, or the day before at noon for weekend brunch or breakfast).
Flour the work surface 2-3 hours before the meal, use the dough card or rubber scraper to move the now bubbly, strongly sour-smelling dough onto the work surface. Sprinkle evenly on top with flour. With the floured dough card, fold the dough that is flowing apart several times from the outside to the inside until a ball is formed. Use enough flour so that the dough doesn`t stick to the card.
Line the cleaned, dry bowl with a baking cloth (linen or cotton), flour the cloth. Put in the ball of dough, also sprinkled with flour or grist, with the end (seam) facing down, sprinkle with grated wheat, wholemeal flour or bran, fold a cloth over it. Let rise again for 2 (up to 3 hours).
Preheat the oven with an ovenproof 4 liter dish on the 2nd rail to 220-230 ° convection, 240 ° top | bottom heat, gas on the highest setting. After 10-15 minutes, carefully remove the hot mold, and immediately slide the dough out of the cloth in reverse (the seam comes up). If necessary, shake it briefly so that the dough is evenly distributed; Immediately put into the hot oven with the lid closed.
After 30 minutes, remove the lid and bake for another 20-25 minutes (depending on the desired browning) until brown and crispy. Overturn on a wire rack and let cool down.
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