In a bowl, combine high-gluten bread flour, uncooked polenta, cayenne pepper, ground black pepper, dried parsley flakes, granulated garlic, proofed active dry yeast, sea salt, diced red bell pepper, Louisiana hot pepper sauce, and most of the water.

Mix until the ingredients form a ball. Reserve some water for adjusting consistency during kneading.

Turn the mixture onto a floured surface and knead for 10-12 minutes.

Add water or flour as needed until a smooth, elastic dough is formed. The dough should be tacky but not sticky.

Clean the bowl and return the dough to it, covering it with a damp towel or plastic wrap.

Allow the dough to rise for approximately 1-1/2 hours, until approximately double the size.

For sandwich loaves, form them now in greased bread pans. For free-standing loaves, punch the dough down and let it rise again.

To form free-standing loaves, turn the dough out onto a lightly floured surface.

Cut the dough into 2, 3 or 4 pieces.

Flatten and shape the dough into a rectangle, then fold the top and the bottom thirds in toward the center.

Crimp the seam with your fingers so it will not open up.

If the dough is too tough to work with, cover it and allow it rest for 3-5 minutes.

Preheat oven to 350 degrees.

Sprinkle a pan with polenta to prevent sticking.

Place the loaf, seam-side down, on the pan.

Let rise, covered, for 30 minutes.

Bake for approximately 30-45 minutes or until the bottom of the loaf makes a thwack/hollow sound.

Allow to cool for 10 minutes before slicing and serving.