Instructions

1. Place water, yeast, and brown sugar in the bowl of a stand mixer. Set aside until frothy.
2. Add vital wheat gluten, olive oil and salt. Add flour until fully incorporated. Knead by hand for a few minutes until dough is smooth, then form into a ball. Press dough into bowl and cover. 
3. Allow dough rise 1 hour. Punch down, then let rise for another 40 minutes, or until dimples are no longer visible.
4. Punch dough down again. Form into two 5” x 10” rectangles. To shape, fold the top and bottom of the long sides to the middle and pinch into dough. Pinch the ends of the loaf, then pinch across the middle and press down. Flip right side up. Repeat with second loaf.
5. Place shaped dough on baking sheet lined with a silicone mat. Cover with a tea towel until slightly risen, ~30 minutes.
6. Once risen, preheat oven to 450°F. Make a single long slit down the centers. Spray loaves with water, then put in the oven.
7. Bake for 5 minutes. Remove from oven, rotate, and spray again with water. Bake for another 7 minutes (~12 minutes total), rotating and misting after another 5 minutes.