Have a quick question... I want to start baking more country style breads which usually call for high-gluten (high protein) flour. I am having difficulty finding such high protein flours here in Cyprus. The max is like 11.5%. Is it possible to add just vital wheat gluten to this lower protein flour to achieve an equivalent effect, i.e., enough structural strength to allow for nice/open crumb?

Thanks much!
Hazim

This is a new recipe I made from Daniel Leader’s book, Local Breads, for a Parisian loaf of

I baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197.  He states that it is to bake until almost black or charred for the most authentic loaf.  I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves.