While my loaves are rising in the pans, I thought I'd upload a few pictures.
These are Reinhart's 100% whole wheat loaves. I omitted the optional oil and egg. I also made my poolish this morning and left it in a cool place, instead of the fridge overnight. We'll see how they turn out.

Here's the kneaded dough:
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And the risen dough, just before dividing:
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I was asked about how I maintain surface tension. Pat them out to about 6"x8", then roll them up one layer at a time. In other words, roll the end until it touches the middle, then seal it with the side of your hand. Repeat. This creates and maintains the surface tension on the outside of the loaf, in this case the right hand side of the picture. It's still pretty hard to describe :)
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More to come!

-Joe