Multigrain Fermenter Day One

The idea of this loaf came to me in a dream, or perhaps not. But still. Why not make puffy-like-a-cloud bread that's multigrain and that requires as little work as possible? Voilà!

Measure 25g amaranth flour:

Followed by 50g brown rice flour:

Then 25g fine semolina flour:

Measure 300g bread flour:

And 100g sprouted whole wheat flour:

Measure 0.5g of active dry yeast:

Add 400g water at room temperature:

Then 10g of sea salt:

Followed by 10g acidophilus sauce:

Mix all that together:

Only until you get a dough:

Cover the container, and let it rise somewhere warm for four hours:

Do one set of folds. First left:

Then fold right:

Then fold far:

Then fold near:

Cover the container and put it in the fridge overnight.

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.