Here's the update: The seitan was a mess by the end of an hour's cooking time. A goopy, stringy mess. There was, maybe, one chunk that was vaguely reminiscent of what seitan looks like. I tasted it -- it's darn good, but I don't know if it's going to stand up to the rigours of turning it into wheat meat stroganoff.
While doing the first post on seitan I had come across this bulletin board where someone was whining about how they got dumplings out of their seitan brew instead of meaty chunks. Well, now that I'm the one whining about it, I'm going back over my searches in an attempt to find it again. In the meantime, I ran across this intriguingly named site, The Hillbilly Housewife, who has all sorts of tips about making seitan. I think the tip I will use in the future is using vital wheat gluten, eliminating the rinsing of the dough.
Okay, here's the thread from The Vegan Forum where advice is given on the making of seitan. I think wheat gluten is the way to go.
Oh well. I scooped out what I could into a container, and then threw the rest of it, broth and all, into the pot I'm making lentil/barley soup.
Update: I have to say, the soup turned out really, really good. The leftover chunks of seitan that I couldn't scoop out of the broth also went into the soup, giving it a good texture. I'm almost halfway done with this batch and am really enjoying it!