Dough:

4 cups of strong bread flour - all purpose will work but may yield a bit less - the higher the protein content, the better
2-2.5 cups of water - add half first then only add enough water needed to make the dough.

Braising liquid:
4 cups water
1 T onion powder
1 T garlic powder
2 T smoked paprika
1 tsp white pepper
2 T vegan chicken flavored bouillon
2 T maggi seasoning
2 T soy sauce

A better dough recipe (65% hydration):
For every 1000 g flour, add 600-650 ml water. Start with less water and add just enough to form a soft dough.

Note, you may need less water for your dough depending on your flour and climate. Knead for 5-10 minutes and then rest for 2 hours or more completely covered in water. Drain and add water. Massage and knead the dough for 3-4 minutes under water to remove the starch. Repeat the process until the water is mostly clear - typically about six times. Let it rest 10 minutes. Cut into three strips, braid and then knot the dough as tight as possible.

Heat the broth to boiling. Simmer gluten in braising liquid for 1 hour. Remove from heat. Chill covered in braising liquid overnight. Shred, cut or slice the seitan for use in your favorite recipe.

00:00 Introduction
01:21 Prepare the dough
02:11 Rest the dough
02:29 Wash the dough
03:55 Second wash
04:34 Third wash
05:24 Fourth wash
05:46 Fifth wash
06:01 Sixth and final wash
06:33 Prepare the simmering broth
07:16 Stretch, braid and knot the gluten
09:14 Simmer the gluten
09:32 Rest and chill the seitan
09:50 Shred the seitan
11:15 Final Words