Mix bread flour and Vital wheat gluten flour and salt together in a large bowl. Mix very well.
Heat up the water to about 105F
Add water to the flours and combine
Add 25 g of white vinegar
Combine all ingredients into one sticky dough. Cover it up and set aside
Mix 45 grams of water add 15 grams of active dry yeast. Mix and let it rise for 15 minutes
After 15 minutes add the yeast to the dough
Work it into the dough and keep on squeezing the dough to the max
Cover it up again and let it rise for 30 minutes
After 30 minutes start stretching the dough (see pictures). Wet your hands before handling the dough.
Keep on stretching the dough until you cannot no more. Roll it into a ball, cover and set aside for another 30 minutes
After 30 minutes divide the dough into 2 even parts
Stretch each part of the dough by holding it up in the air (see pictures or the video)
Wet a cutting board or flour the surface.
Put the stretched dough on the board and start folding it, trying to pop all bubbles
Put the dough into 2 loaf pans lined with parchment paper
Cover and let them rise for another 30 minutes
Preheat the oven to 350F (180C)
Bake for 30-35 minutes or until the top is browned
Remove from the oven and the pan. Remove parchment paper and lay the loaves on a rack to cool completely
