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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.