Quick Whole Wheat

I was asked recently about a one day bread recipe and whether that's even possible with a no-knead approach. The answer is absolutely yes. We start in the morning and bake in the evening. And here it is:

Measure 200g all purpose flour:

Place it in the bowl and measure 150g sprouted whole wheat flour:

Add 50g sprouted spelt flour:

Followed by 100g whole wheat pastry flour:

Then measure 370g water at room temperature:

Followed by 10g acidophilus liquid mix:

Add 1g of active dry yeast:

Stir it:

Add the liquids to the flours:

And mix until a dough forms:

Cover the container and let it rise at room temperature for two hours:

First set of folds. Fold left:

Fold right:

Fold far:

Fold near:

Cover and let it rise for another hour:

Fold left:

Fold right:

Fold far:

Fold near:

Sprinkle some flour on top:

Preheat the oven to 450 degrees:

Flip the dough onto a floured work surface:

Dust a baking cloche:

Place the dough on the dusted cloche sticky face up:

Spritz the dough's face with some water:

Five minutes later, sprinkle it with some poppy seeds:

Let it proof for an hour, then score its face:

Cover the cloche and bake for 45 minutes, then for 10 minutes uncovered:

Enjoy!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.