In making "Artisan" yeast breads, which is better;
a) Bread Flour without any additions, or
b) Bread flour with additives like barley malt, ascorbic acid, etc.
I have been using King Arthur Bread Flour which does not have anything in it, but am having difficulty finding it. I came across other brands of Bread Flour like Gold Medal, Pillsbury, and others which included these enhancements, and don't know what to do.
Any advice would be greatly appreciated,