Has anyone tried the Whole-wheat Sandwich Bread recipe in the recent March-April issue of Cooks Illustrated?

The video for it is free to access at:

http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=27547 [1]

It is a 60% whole wheat flour loaf using a biga and a soaker with milk.

Biga

• 2 cups (11 ounces) bread flour
• 1 cup (8 ounces) warm water (100-110 degrees)
• 1/2 tsp instant or rapid-rise yeast

Soaker

• 3 cups (16 1/2 ounces) whole-whet flour plus extra kneading
• 1/2 cup wheat germ
• 2 cups (16 ounces ) whole milk

Dough

• 1/4 cup honey
• 4 tsps. table salt
• 6 tablespoons unsalted butter, softened
• 2 tablespoons vegetable oil

Cover both biga and soaker and let stand 8-24 hours.

Bake in oven at 350 degrees for 40-50 mins.

Bread flour for work surface.

Yield: 2 9x5 inch loaves.

Whole milk and wheat germ in the soaker?

And it still doesn't look as if it has sufficient height to it in the final product.

Suggestions; comments?.