Making high-gluten flour
Hi. I have a question about high-gluten flour.
The bread books I have, mention high-gluten flour at 14% protein. I can't get this in Australia (at most, 12.5% protein flour is the strongest I could source).
I've made a sourdough multigrain bread, which calls for high-gluten flour and I made my own high-gluten flour. I'd like to know if adding gluten flour (or vital wheat gluten) is the same as getting flour made from a high-gluten wheat (e.g hard spring wheat).
I used some basic algebra to make my bread flour (12% protein) into a 14% protein flour, using gluten flour (which comes with 70% protein - but this is made by mixing flour with water into a slurry and washing out the starch, leaving only the gluten, which is then dried and milled into a flour. This means the gluten was first hydrated, then dried and milled).
Does added gluten behave as normal gluten during mixing (i.e gluten that hasn't been hydrated first)?