Bread-Bakers v100.n024.6

Wouldn't adding gluten to all purpose flour be equivalent in protein 
content as bread flour??  What kind of flour do bread bakeries use??  When 
I took a 16-wk college class in bread & other baking, we used all purpose 
flour for our breads.  Our chef/instructor had been educated in 
Germany.  You may say that we didn't have bread flour to use, but if the 
chef had thought it was necessary, he could have had it ordered.  We did 
not add gluten to the breads in class; I started adding it at home.  The 
college also provided cake flour.

Cindy