While your dough ball is resting in water, prepare your simmering liquid.
*I love this broth and use it to cook most of my poultry-style dishes. You can save it after cooking and use it in other seitan dishes. It freezes well, too! Alternatively you can use store-bought chicken-stlye bouillon or vegetable broth and add the nutritional yeast, sage, thyme and rosemary. Whichever you choose, put the broth ingredients into your slow cooker and get it heating up. A 6 qt Instant Pot on the slow cooker "normal" setting works great, too.
IMPORTANT: My broth stayed at a steady temperature of about 190F (85C). If cooking on the stove make sure it stays below a simmer after adding in the seitan. You want it to be barely bubbling or you could wind up with spongey results.