No-knead whole wheat sandwich bread

This makes enough for 2 loaves. Halve the recipe for a single loaf.

Equipment

Combine dry ingredients in huge bowl, whisk together.
Add water, use spatula to combine. It will seem too wet.
Place tea towel or plastic shower cap over huge bowl.
Put dough mixture into oven on proofing setting for 2 hours.
After 2h, remove dough from oven.
Line each loaf pan with parchment paper - it's totally fine if it comes up over the sides.
Pour a good deal of all-purpose flour into a bowl so you can grab more as you need it.
Watch this video about shaping a loaf
VERY LIBERALLY flour your countertop and your hands. THE DOUGH IS VERY WET.
Rip half the dough out of the huge bowl and put it on the very floury counter.
Do your best to shape it according to that YouTube video - you will need A LOT of flour to keep things workable because dough is very wet.
Place shaped loaf into the loaf pan.
Repeat with the remaining dough and remaining loaf pan.
Wash your hands and the huge bowl (I find cold water helps with sticky dough).
Put plastic wrap or shower cap over loaf pans and place in fridge.
Wait at least 6h, up to idk...72h?
When you're ready to bake a loaf:
- Pull it out of the fridge and preheat your oven to 450.
- Place pan in oven when preheated. Bake for 30-40m until thermometer measures internal temp as 180.
Wait for bread to fully cool before cutting! If you wait a full 24h, it will be easier to make thinner slices.