I found this Country Wheat Bread Video by baker Ned Atwater very revealing in it's minimalism. It's a bare bones view technique wise, but highlights dough development in stages during a three hour bulk fermentation with 2 folds. I believe that is where it's major value is.

I've tried this no fuss direct dough method formula as shown in the video for a test. Then for comparison used an overnight pre-ferment. As expected allowing more time for development made a lighter and much tastier loaf.

http://www.baltimoresun.com/video/?autoStart=false&topVideoCatNo=default&clipId=2892656

Ned has given the formula in volume instead of weight ... the actual water should be 3 cups instead of the 2c mentioned.

Dave