Well, my second attempt was a lot better that the first, and the bread has an OK crust and a more well developed crumb, but it isn't good; and I tried pretty hard -- this may put me off additives forever. The dough really does not respond the way a pure flour would, and the dough conditioner gives it a funny, almost artificial feeling and texture. The color and smell are OK, but I don't think it is worth the trade-offs.
Next up, the Supreme flour. I still have a bag of Pain de Campage, and the the last third of my Pain flour (1.5kg bags) so I can keep experimenting with the formulated flours, but this is it. No additives. I am looking forward to the Supreme.
I guess it's time to research French Flour Type 45. Still, Italian Tipo 00 is a more memorable name.
James