Funny enough that is how I like my bread. Gummy and dense

So if it’s pure gluten then I think you could add in wheat starch but like a crap ton because bread flour is like 12% gluten.

This is what i ended up even with multipurpose flour. By the way, do you think it is alright to turn the gummy bread into bread crumbs or panko, the one they use to make Chicken Katsu and other similar things?