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High gluten flour needs more liquid than bread flour to attain the optimum dough consistency. So you can definitely use the high-gluten; just add more water, and expect a chewier texture.
Cynthia is a trusted source on Bread/Baking.
High gluten flour is so named because it contains 14-14.5% protein in the form of gluten. Think bagels. That chewy, dense texture? It derives from HG flour. Bread flour has a protein content of 12-12.5% protein, about 15% less then HG flour. You can certainly make bread with HG flour, but its texture will tend toward the rubbery end of the spectrum. That said, if you really don't want to make a trip to the store for BF, you can create your own from HG flour and all-purpose (about 10% protein) flour using a Pearson's Square (http://wp.me/p27pPl-9J), which lets you use two ingredients to create a third with correct proportions of each. To make matters quick, I went ahead and calculated the proportions for you. For whatever quantity of BF you need, scale 50% of it from your HG flour, and 50% from your AP flour. Stir the two together well, and enjoy your bread!
Thank you so much. Inadequate the bread with the HG flour and the dough texture was indeed "rubbery". Ii was a whir bread sandwich loaf and came out very well but the dough was difficult to work with because of th texture.
It's all a science experiment!
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