Struan deflated and the soaker never firmed up
Here is what appears a normal proofing Struan. However, I encountered a few issues. The soaker never soaked up and turned into a stiff dough like Reinhart showed in his picture. It remained like a watered down oatmeal. I had some brown rice, quinoa, and kasha mix in the fridge. I added that and enough wheat flour to make a somewhat dough consistency.
The outcome was flatter than what went into the oven. The taste was really sweet and nice. Everyone liked the loaf and would eat it again. Next time, I may use a loaf pan. It just would not hold the shape and spread more than i envisioned. Perhaps I did not make the batard tight enough.