> English Muffins require high gluten flour, 12.5% to 13.5% protein. Such
> flours should develop the bubble hole pattern you are looking for. Just
> adding more water will probably not do it. Regular bread flours have a
> protein range of 11% to 12% and all purpose flour has a range of 10% to
> 11%.
> These won't do for proper English Muffins, Bagels, Kaiser Rolls and other
> goods requiring high gluten flour.
>

Thanks. That makes a lot of sense. Maybe I could just substitute a portion
of the bread flour with some vital wheat gluten to raise the protein level.
I shop at Winco Foods and I didn't see "high gluten flour" there but I DID
see bins full of "vital wheat gluten" which I suppose is even higher in
protein. Some combination of regular bread flour and vital wheat gluten
could get my flour up to the correct protein level. Is this not correct?