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1. Stir together flour, vital wheat gluten and water.
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2. Let rest 30 minutes to autolyze.
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3. Add yeast and salt and mix, not knead, just until combined.
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4. With wet hands, roll dough into a bowl, cover loosely with plastic wrap, and let rest at room temperature for at least 2 and up to 20 hours. If the dough rises too fast, finish proofing in the refrigerator.
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5. The dough can be used immediately after the initial rise, or stored, loosely covered, in the refrigerator if used within 10 days.
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7. When ready to bake, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. 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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8. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 1/2 hours (40 minutes if using fresh, unrefrigerated dough).
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9. 1/2 hr before baking time, preheat a dutch oven on the middle rack. If using a baking stone, also place an empty metal broiler tray on the rack below.
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10. If desired, just before baking, use a pastry brush to paint the top with plain water or an egg wash. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife or shears.
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11. Slide the loaf directly into the hot dutch oven, replace lid and bake. Alternately, place loaf onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) and pour one cup hot tap water into the broiler tray and quickly close the oven door.
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12. Bake for 30-35 minutes with lid on and an additional 15-20 minutes with the lid removed to achieve desired crust. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
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13. Allow bread to cool on a rack before slicing.
