In a large bowl combine the water, starter, and 3 cups flour, mixing until smooth.

Stir in the salt, sugar, yeast, and gluten then add 2 more cups flour.

Continue stirring until the dough starts to pull away from sides of bowl, add only enough flour to make a slack, sticky dough.

Knead 5 minutes and turn into an oiled bowl to rise 1-1/2 to 2 hours.

After the first rising is done, deflate and divide dough into 6 thin or 3 thick baguettes or several rolls and place at least 4 inches apart from each other on parchment paper or something else that won't stick. Each one should be approximately 18 inches long.

Place a lightly greased piece of plastic wrap on top and let rise 1 hour (don't forget this part or you'll end up with a mess!).

Brush with water/very diluted cornstarch and sprinkle w/ desired topping (optional, try sesame or poppy seeds).

Sprinkle baking tray/preheated baking stone with fine-ground corn meal and carefully transfer baguettes to it.

Bake at 450°F oven for 20 min with a tray filled with water in the oven to create steam.

Remove from oven, place rack at top of oven then put bread back in and broil till deep golden brown in color, watching closely.