I use two different methods of cooking this seitan. The first gives a firmer texture that is more suitable for slicing very thin and using for sandwiches, or cubed and used in a stir-fry, or with a sauce. The second method has a softer texture and can also be used on a sandwich, or sliced thicker and served as is, or with a sauce.

Remove from the dough mixer and allow the seitan to rest at room temperature for about 20 minutes. Divide into two or three equal parts. Stretch the top layer around each ball as if shaping dough to make a round loaf of bread. Allow it to rest 10 - 15 minutes before shaping it again, pinching the dough underneath to close any seam. At this point, most seitan recipes tell you to refrigerate over night, but I have noticed little difference if you cook it immediately. (Maybe because I almost always cook mine slowly using a crock pot.) Spray the bottom and sides of your crock pot with pan spray. Allow them to rest another 20 minutes before setting them into your crock pot. Pour in cold water to about one inch above the seitan. Cook on high for 6 – 8 hours. Gently loosen the bottom of the loaf from the crock after the first hour or two with a spatula (unless they are floating) to prevent it from getting a hard crust on the bottom.

Although not always necessary, I like to flip the seitan over when about half way done to make sure it’s cooked evenly. Add additional hot water while cooking to keep the loaf covered if needed.

When done remove the seitan capicola from the crock using a spatula and allow to drain and cool in the refrigerator before slicing. Store any unused saetan covered with water in a tightly sealed container in the fridge.

Run seitan through a food grinder and press into a round glass oven safe baking dish or small bread loaf pan sprayed with pan spray. The casserole or bread pan must be small enough to fit inside of a large pot. Allow the loaf to rest 15 - 20 minutes. Use a plate to flip the seitan and slide it back in the pan. Press the top again firmly. Set the casserole dish (or pan) into the pot, on top of a metal cooling rack. Set the pot on the stove and carefully pour cold water around the baking dish. When it starts to float, continue to add the cold water around the floating pan until it rises up about two inches off of the bottom. Gently tilt the pan to allow the pan to fill with water and sink. Take care not to disturb the loaf. Cover the pot, turn on the heat to high until it just starts to boil, then reduce to a slow simmer. The seitan may start to float, just continue cooking. Allow it to cook for three hours, adding hot water as needed. When done, carefully lift out of the water using a large stiff spatula assisted with a kitchen fork.