Here is another recipe for a bread that made already its ways through some blogs until I finally bake it. It started at Sourdough the angry baker, then Daniela from vegetarian gustos si sanatos baked it and at least Zorra from 1x umrühren bitte was very pleased with the recipe. Each of the breads appeared at Yeastspotting, too. The Name remembered me vaguely of something, and finally it came to my mine that I bookmarked this recipe in 2010 when Jeremy from Stir the pots posted the recipe.
I stick nearly complete to the recipe (I just skip the 10g of whole wheat flour – to lazy to mill this amount of wheat), and use Jeremeys instruction for kneading, which is rather short and developed the gluten network with stretching and folding the dough.
The recipe is really great: An easy-to-handle dough, great oven spring, open crumb, crispy crust and a delicious taste.