Cooking and baking requires using just the right ingredients, in the right amounts and mixed in just the right way. This is especially true when baking bread. Bread flour is needed in many recipes, even though not everyone has a bag on hand at home. You can transform all-purpose flour into a pseudo bread flour if you want to see how homemade brad flour compares to store-bought bread flour.
Use 1 tbsp extra all purpose flour per one cup used. This is simplest way to use all purpose flour in lieu of bread flour. For example, if a recipe calls for 2 cups of bread flour, you can substitute 2 cups plus 2 tbsp of all-purpose flour. Follow the rest of the recipe according to stated directions and instructions.
Mix up a substitute flour to replace the bread flour, if the addition of the extra all-purpose flour along did not achieve the desired results. Mix the substitute bread flour by combining 1 cup of all-purpose flour with 1 tbsp of wheat gluten. Repeat the process until you have made enough replacement flour for the recipe. Know that you will use the homemade bread flour substitute in a one to one ration. If your recipe calls for one cup of bread flour, use one cup of the replacement flour you mixed together.
Change the type of all-purpose flour you are using if the addition of wheat gluten still did not produce a dense enough bread for your tastes. Substitute all-purpose white flour with all-purpose wheat flour. Consider mixing 1/2 cup whole wheat flour with 1/2 cup all-purpose wheat flour, and adding 1 tbsp of wheat gluten to create a grainier flour base. Play around with different combinations of flour, and either use 1 tbsp of the mixture per cup used or add 1 tbsp of wheat gluten per cup used to create your own substitution.
Mix only the amount of replacement bread flour called for. Do not make extra substitute bread flour until you are certain you like the results.
Use caution when taking hot bread out of the oven to avoid getting burnt.