Was "Pastry flour for bread" [duplicate]

I was reading the discussion about "Pastry flour for bread" and noticed that several types of flour were mentioned. I looked at my bread flour and noticed that it says 4%. I looked at the AP flour, a common brand, it says 3%. My question is, is it possible to add gluten to increase the protein content in the flour? I am relatively new at making bread. I am trying to bake an Italian recipe for crusty bread by translating the ingredients into what is available in the US. The recipe calls for Flour 00. Thanks for the advice.

bread

Best Answer

There is a product available here in the United States called 'Vital Wheat Gluten'. It is 75% to 80% gluten. Added to any flour, you'll increase the gluten in the mix

Just Googled it to buy in your area

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Was "Pastry flour for bread" [duplicate] - Woman making pastry on table with flour

Was "Pastry flour for bread" [duplicate] - Man Preparing Dough For Bread

Was "Pastry flour for bread" [duplicate] - Unrecognizable female kneading soft fresh egg dough on cutting board with flour in kitchen

Is pastry flour the same as bread flour?

For cakes, cookies, or pie crusts, you can use pastry or cake flour, but don't try them with bread or pizza dough. The high protein content in bread flour gives elasticity, structure, and a strong rise to yeast doughs.

How can you tell the difference between bread pastry and cake flour?

Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling.

What is the difference between pastry dough and bread dough?

Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust.

Flour Comparison: Bread, pastry, and cake flour

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