How can I make my seitan a bit firmer? I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be.

These are the steps I followed (based on "Basic Seitan Recipie" instructions on the back of a vital wheat gluten box)


Mixed vital wheat gluten with water, kneaded for 5 minutes until it was elastic.
Formed into 2.5" log, let sit for 5 minutes.
Cut log into 0.5" pieces.
Heated vegetable broth over medium flame, added seitan pieces.
Brought broth to a boil.
Reduced flame, let seitan simmer for 1 hour, stirring occasionally.


So what could I do to improve this, and get firmer seitan pieces as a result? Less water in initial dough? Cut smaller pieces before boiling/simmering? Longer simmering time? Different type of vegetable broth?
I tried making seitan by boiling it once and didn't like the texture. The way I do it now is wrapping it in tin foil then steaming it (I recently got some cloth bags I'm going to try doing it in). I found my recipe here, and I generally follow a similar process for any seitan.