I was a part of a challenge offered by Pinch My salt http://pinchmysalt.com/the-bba-challenge/ to bake my way through Peter Reinhart's Bread Baker's Apprentice book. I've only made it through 25 of the 43 but I will get back to it I'm sure.
The new challenge is to go through Peter Reinhart's Whole Grain Breads book, New Techniques, Extraordinary Flavor with Jenni and a few others. Her post is here: http://somethingtosavor.blogspot.com/2011/05/wgb-challange.html
The first bread that Jenni has planned is 5/29- 6/4 Transitional Whole Wheat Sandwich Bread p.99
The soaker did not form into a ball. It was sort of soupy. I had to add about 1/3 cup of whole wheat flour to get it to form a ball. I used my large bread tin and baked at 350° for 35 minutes and it was a temperature of 202° I normally do better at keeping it around 190° to 195° but it has been quite a while since I have baked bread.
I had a sandwich with it for lunch and I loved it. It was very tasty. I will make this again for sure.
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