These are a few pictures to show what a wet gluten mass is and also what it looks like baked. I was surprised how much it exploded while baking. The wet gluten mass is accomplished by washing dough with cold water until all the starches and modecules are was out. The wet gluten mass looks like a rubbery sponge. Then when the wet gluten mass is baked it is pure gluten.
Peter, Bob, and I were playing around with trying a few tests trying to determine the hydration of a MM dough at Reply 899 http://www.pizzamaking.com/forum/index.php/topic,3940.msg164194.html#msg164194 and how much protein is in wet gluten masses at Reply 1066 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168234.html#msg168234 and other posts on the Mellow Mushroom thread. Just to give you a few examples to a few of the posts, Peter posted at Reply 1072 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168257.html#msg168257 about doing a wet gluten mass test at Reply 23 http://www.pizzamaking.com/forum/index.php/topic,783.msg7865/topicseen.html#msg7865 and where I did the wet gluten bake test at Reply 1081 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168332.html#msg168332
Bob sent me two MM dough balls to do tests on. I used the one dough ball for hydration tests, wet gluten mass tests, and to bake into a pizza. I then also did gluten mass tests on KASL, Power, Flour and KABF with one post being at Reply 1102 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168392.html#msg168392
I had asked Tom Lehmann the dough doctor if a wet gluten mass could be incorporated into a pizza dough and on this thread if where he replied to me.
These were interesting tests and I had fun doing them. I guess the baked gluten can't really be incorporated into another dough, but that won't stop me from trying.