Bad results using vital wheat gluten in low gluten flour biga
I normally use either Italian 00 flour or Hogdsen's Mill AP flour (either of which has about 9.8-10% protein per the mill specs) to make my Rosetta Rolls. I prepare a biga at 50% hydration with 90% of the flour and pre-ferment 12-16 hours. I add diastatic malt powder, water (52-55% final hydration), salt, and the rest of the flour for the final mix.