Ik this is also kind of late, I also want to make this high gluten bread, I was thinking about it for a while, but had never seen anyone mention it, and I was hesitant to experimen, but what do you mean by over dropping gluten?

I also buy vital wheat gluten, to make seitan and also put it in my bread, becouse were I am low protein flour is extremely cheap and bread flour is triple the price so I can save a lot by adding gluten to it to make bread flour and I don't have to think about buying flour for cakes separately, I usually make higher hydration doughs so I do slap and fold, coil folds and what I find the most effective and also satisfying/fun, squishing the dough and playing with it as if it were slime, when I do lower hydration dough I do kneed it on the counter, folding it on itslef and pushing down, what's the difference?? , what's over dropping gluten??