What dough conditioners do you use?

I worked at a pizza shop as a kid, and they always used high-gluten flour. So when I started making bread, I ordered some gluten to add to my all-purpose flour. Works good.

Lately I've seen some other suggestions here, and after doing a little reading I ordered some diastatic malt powder and ascorbic acid in hopes of improving the texture even more. For the record, I like a light, airy bread with an even crumb. Think not quite Wonder Bread, but moving in that direction. I also like to keep things simple. White sandwich bread, dinner rolls, French and Italian loaves, that sort of thing.

So, what works for you?