Bread – What Is ‘Bread Improver’?

Contrasting flavors and textures will bring out more excitement on the palate.

The rich buttery flavor of brie works well with crisp acidic fruit like apples, or pears. Consider salty items like various cured meats such as various types of ham, salami, sausage. Smoke-flavored almonds and salty nuts (marcona almonds).

Other preserves: Fig preserves & mango chutney

Breads: Dark breads like pumpernickel, yeast breads containing dried fruit & nuts (especially when first toasted and then broiled to soften the brie and toppings of choice).

The BBC lists strong white flour as simply flour made from hard white wheat, which tends to have a higher gluten content.

By mixing all purpose flour (German: 550, French: 55) with the package recommended amount of vital wheat gluten or by using bread flour you should be able to make bread in your machine just fine. I usually use either AP flour or a mixture of AP and whole wheat (German: 1600, French: 150), or even all whole wheat (although with all wheat I find adding gluten is extremely helpful for getting a well-risen loaf).

You can also buy other types of high gluten flour, either with that label or listed as bread flour.

If you live in a part of the world with "0" and "00" flour, the protein content of "00" flour is similar to that of all purpose flour, but the grind of all purpose flour will be more coarse. "Panifiable" 00 flour has the gluten content of bread flour (source).