Kalamata Olive Bread

1 Combine the water, sugar, and yeast.
2 Stir to dissolve the yeast fully.
3 Let stand until bubbly.
4 Add 1 cup of the flour and mix on low speed until well blended.
5 Add the brine and salt -- blend well.
6 Add the gluten and the olive -- set the mixer to medium speed.
7 Slowly add the remaining flour until the dough "cleans" the sides of the bowl.
8 Knead for about 8 minutes by mixer or 15 minutes by hand.
9 Remove the dough from the mixing bowl.
10 Place the dough in a large oiled bowl and allow to rise for an hour, or until doubled. (If you are in a hurry you can skip this first rising. Your bread will be good, just not quite as good)
11 Divide the dough into 2 pieces.
12 Roll each piece of dough into a boule, or a baguette.
13 Place the dough on the counter and cover with a warm, damp cloth. Let rise for 30 minutes. Preheat the oven to 500° F.
14 Score the loaves with a sharp knife.
15 Just as you put the loaves in the oven pour about 1.4 cup of water on the floor of the oven to create steam. Keep door closed.
16 Bake 10 minutes then reduce the heat to 400° F and bake about 20 to 30 minutes longer.
17 Loaves will sound hollow when tapped.
18 Remove the bread from the oven and cool for at least 30 minutes, or as long as you can wait.