I just baked my first 100% whole wheat bread using the BBA formula. It rose decently to the top of the pan but the instant I moved it it deflated to half it's previous size. I waited for both loaves to recover but they only partially came back so I gently placed them into the oven where they had a race for the bottom. My daughter says they taste OK but as soon as they cool completely I'll be able to use them as tire blocks to keep the car from rolling.
I'm guessing that the flour is the culprit since I didn't have any gluten additive. The dough was strange from the start. It never grabbed onto the hook. There wasn't any gluten forming at all. After I started kneading by hand it take on a more dough like feeling and I thought it was developing. This was my first 100% WW bread and frankly I'm a little disappointed at the results. It's been a while since I had a complete stinker and I was just starting to think I know what I'm doing. I think I'll have myself a big slice of humble pie while I wait for my KA flour order.