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1
In bowl of a 14-cup food processor with dough attachment, or heavy-duty stand mixer with paddle, combine whole wheat flour, all-purpose flour, yeast, salt and wheat gluten.
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2
Add 4 cups lukewarm (100 degrees) water and mix just until well blended, about 2 minutes; dough will be very wet and loose.
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3
Transfer dough to a container with a slightly vented lid, or a bowl covered loosely with plastic wrap.
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4
Allow dough to rise at room temperature until it begins to collapse, about 2 hours; longer rising times (even overnight) will not harm dough.
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5
After rising, cover securely and refrigerate, and use dough over the next 14 days.
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6
Do not punch down or knead dough at any time.
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7
To bake: Prepare a baking peel by sprinkling liberally with cornmeal, or line a large baking sheet with parchment paper.
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8
Tear off a 1-pound (grapefruit-size) mass of dough, and dust very lightly with flour.
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9
Quickly shape into a ball, stretching surface so that it is smooth.
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10
Stretch ball gently to elongate it, and place on baking peel.
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11
Cover loosely with plastic wrap and set aside to rest for 90 minutes for refrigerated dough, or 40 minutes for fresh unrefrigerated dough.
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12
Thirty minutes before baking, heat oven to 450 degrees with a baking stone placed on middle rack, and an empty broiler tray on a lower rack or bottom of oven.
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13
Just before baking, use a pastry brush to paint top of loaf with water.
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14
Sprinkle with seeds if desired.
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15
Slide loaf onto pizza peel or place on baking pan and put in oven.
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16
Quickly pour 1 cup hot water into broiler tray in oven, and close door.
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17
Bake until richly browned and firm to touch, about 30 minutes; adjust baking times as needed for larger or smaller loaves.
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18
For best texture, allow bread to cool before serving.
