How much gluten to add all-purpose flour for bread?

The amount of gluten to add to all-purpose flour for bread depends on the desired texture and characteristics of the bread. Generally, bread flour has a higher gluten content compared to all-purpose flour, which gives bread a chewier texture and better structure. If you want to make bread using all-purpose flour, you can add vital wheat gluten to increase its gluten content.

Vital wheat gluten is a fine powder made from wheat flour and is a concentrated source of gluten. By adding vital wheat gluten, you can enhance the gluten content of all-purpose flour and improve the elasticity and strength of the dough, resulting in a bread with better structure and chewiness.

The amount of vital wheat gluten to add to all-purpose flour depends on the desired gluten content. As a general guideline, you can add anywhere from 1% to 2% of the flour weight in vital wheat gluten. For instance, if you are using 500 grams of all-purpose flour, you can add 5 grams (1%) or up to 10 grams (2%) of vital wheat gluten.

Keep in mind that adding too much vital wheat gluten can make the dough overly chewy and dense, so it's important to use it in moderation. Adjust the amount of vital wheat gluten based on your preferences and the type of bread you are making.