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1
Whisk together the cereal, flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
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2
Add the water and mix without kneading, using a spoon, a food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the flour to incorporate if not using a machine.
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3
Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
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4
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next week.
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5
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
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6
Elongate the ball into an oval. Allow the loaf to rest for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough), covered loosely with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper. Alternatively, you can let the loaf rest on a silicone mat or a greased cookie sheet.
