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1
1. In a large bowl, whisk together the flour, vital wheat gluten, yeast, and salt. Add the water and vinegar, and stir until blended; the dough will be shaggy and sticky. Cover tightly with plastic wrap, and let dough sit at room temperature for 3 to 4 hours, or until very risen and bubbly.
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2
2. Line a 10 inch skillet or any wide, shallow bowl with a large square of parchment paper. Turn the dough out onto a well-floured work surface; sprinkle it with a little more flour and fold it over on itself a few times, until it forms a roughly round shape. A bench scraper helps greatly with this step.
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3
3. Transfer the dough to the parchment-lined skillet, and dust heavily with wheat bran or additional flour. Cover loosely with plastic wrap and let rise until doubled in size, about 1 to 11/2 hours. When it is ready, the dough will not readily spring back when poked gently with a fingertip.
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4
4. At least 30 minutes before baking, preheat the oven to 450u00b0 F. Put a 6- to 8-quart heavy covered pot (see note 1 below) in oven as it heats. When the dough is ready, carefully remove the pot from the oven. Transfer the dough to the pot by lifting the parchment by the edges, and carefully and quickly lowering the dough into the pot. Shake the pan once or twice if dough is unevenly distributed, but don't worry about it too much; it will straighten out as it bakes.
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5
5. Cover the pot with the lid, and bake at 450u00b0 F for 30 minutes. Remove the lid and bake uncovered for an additional 15 to 30 minutes, or until the loaf is well-browned. An instant-read thermometer should register around 205u00b0 to 210u00b0 F when fully baked. Transfer to a wire rack to cool thoroughly, discarding the parchment.
