BEFORE YOU START: Proofing bread dough is a very important step in making bread. It gives the yeast a chance to grow and gives volume and great flavor to the dough. Yeast is a living organism, so make sure the yeast you are using is fresh by “proving” it is still active and alive. If the yeast does not bubble or become foamy when allowed to sit when mixed with water, you may need to purchase new yeast. The bread is done baking once it reaches an internal temperature of 200°F. The use of the included oven probe or a digital thermometer can assist with evaluating if your bread is completely baked. You can find a thermometer at most kitchen supply stores. This dough can be made the day before and proofed in your refrigerator overnight (8–12 hours). If you choose to do this, skip ahead to filling and rounding the dough by removing the dough from the refrigerator and letting it come to room temperature, then pressing it out to fill. Proceed with the recipe directions. If you have the Wolf warming drawer, you can also proof the dough on Proof Mode at 85°F for the same time in the warming drawer. Make sure to proof in a bowl large enough to allow the dough to double in size as it rises. Vital wheat gluten can be found at most local grocery stores and can often be found in the health food section. This recipe can still be made without the vital wheat gluten by replacing the 2 tablespoons with additional bread flour, but it greatly improves the gluten development of the bread, giving it that soft chewy structure.