No-Knead Whole Wheat Bread

Makes two half loaves. Ingredients: Bread flour 600g Heavy cream 300g Water 120g Butter 100g (room temperature) Sugar 100g Salt 12g Honey 30g Yeast 10g ---------- 1. Gently warm the heavy cream and water (30-40°C) and dissolve the sugar, salt, and honey. 2. Add the yeast and bread flour, and mix until no dry flour is visible. 3. Add the softened butter and knead until the butter is fully incorporated. 4. Cover with plastic wrap, let it rest at room temperature for 30 minutes, then gently stretch and fold the dough 10 times. Let it rest for another 20 minutes, repeat the folding process, and then perform the first proof. 5. After the first proof is complete, degas the dough, divide it into 300g portions, cover with plastic wrap, and let it rest for 15 minutes (intermediate proof). Then shape the dough, place 600g portions into pans, and perform the second proof. 6. Once the proofing is finished, for Pullman loaves it doesn't matter, but when baking without a lid, brush the top with milk or egg wash and bake at 170°C for 20-25 minutes. Oven temperatures vary, so monitor the time carefully.