Combine the yeast, flour, wheat gluten, sugar, and salt in a large bowl or in the bowl of a stand mixer.
Combine the water and oil.
Add the water mixture to the flour mixture and mix until a shaggy dough forms.
IF MAKING BY HAND: dump the dough onto a lightly floured work surface and knead until smooth and elastic and springs back when lightly pressed, or use the windowpane test. About 10-15 minutes.
IF USING A STAND MIXER: mix on medium to medium high until smooth and elastic and springs back when lightly pressed , or passes the windowpane test. About 5 minutes.
Let rise in a lightly greased bowl until doubled in size, about 1-1.5 hours.
Shape into 2 football shaped loaves, and place seem side down on a parchment lined baking sheet. Let rise again for 40 minutes, covered in plastic wrap or a towel.
Heat oven to 425F while shaped loaves are rising.
Bake fore 10 minutes then lower oven to 400F and bake until loves are done, about 25-30 minutes. To check if loves are done thump the bottom of the loves, if they sound hallow they’re done.
Let cool on a wire rack.
For extra crispy crust: place a pan of boiling water on the bottom rack of the oven right before placing loaves in.