How to make Bread Flour

Did you ever wonder how some pizza crusts or breads have such an incredible levitation?

One easy answer is to look at the type of flour that is being used.
An "all purpose" flour contains an average of 10% protein.
What does the protein do to enhance the levitation?
Protein adds strength to the dough and enables bread or pizza to rise high.

If you are curious about how to find out the protein content of your flour and it is not specified on the label, you might use this formula:

(x) grams of protein per (y) grams of flour
(x) x 100 = (z)
(z) / (y) = % of protein content in the flour

Let's fill out the formula with numbers based on the above label:

Protein 3g per 30g flour (See: Serving size)
3 × 100 = 300
300 / 30 =10% is the percentage of protein content of this flour.

After searching and reviewing several sites which claim that adding to an all purpose flour some vital wheat gluten will "reinforce" the flour and become a bread flour.

Let's start with: What is vital wheat gluten?

It is a flour-like powder that contains nearly all gluten and very little starch.
It's made by adding water to wheat flour, which activates the gluten protein, and it's then processed by removing everything but the gluten. The higher percentage of gluten in the flour the higher the amount gluten obtained.
Once the process is done the remaining product will be dried out and ground into a powder.

And now, make your own bread flour in one easy step:

Take 500 grams of all purpose flour and add 20 grams of vital wheat gluten, mix properly or sift them together, you are done. 

I tested this ratio and here below are some photos to show the results.

I used the recipe from this page Poolish starter and Pizza - Easy recipe