Making High Gluten flour from Bread Flour
It's been bothering me that I can't purchase high gluten flour easily for bagels/pizza dough.
Below are the amounts of vital wheat gluten that are required to create a high gluten flour from both KA Bread flour, and KA AP flour.
** Vital wheat gluten is about 75% protein roughly. **
Bread flour = 12.7% protein x 1000g = 127g protein, we need to add 15g of protein to hit 14.2%, so we use 20g of vital wheat gluten.
AP flour = 11.7% protein x 1000g = 117g protein, we need to add 25g of protein to hit 14.2%, so we use 33.33g of vital wheat gluten.
Hopefully this can be of use to some other bakers.