Adding vital wheat gluten to whole wheat flour
All I have on hand at the moment is finely ground WW flour. I would like to make some baguettes (I know they won't be "authentic" with 100% WW flour, but that's the shape I want). I've never made any 100% WW bread before, and I don't want them to come out dense. Does it make sense to add vital wheat gluten? The WW flour was milled from hard wheat, and supposedly the issue with most WW flour is not low protein, it's the effect of the bran cutting into the gluten strands. If that's what's going on, then it seems that adding VWG wouldn't help, yet part of me thinks that it might.
I've seen some of these things touched upon in other posts but not this specific question. If it has been covered, sorry for not finding it. But the basic question is, if the reason WW bread tends to be dense is the bran, not the lack of protein, does it make sense to add VWG?
Oh, one more thing - I know some people have said you need to do a long soak to soften the bran, but let's assume that you're somewhat pressed for time and would like to get the loaves done in a few hours. Not the best way to make bread, I know, but humor me here. Thanks.