Hungarian flour does not come from Hungary although the milling process does. The claims made by local manufacturers, which seem to be legitimate, based on the results are that the extra fine milling makes for a more suitable bread.

I live in Colorado and the only local brand that I can find is called, surprise, High Country. It makes bread that is the closest I've found to something I'd get in France. To replicate the steam experience, you need to put the bread in the oven and toss about a half cup of hot water on the bottom of the oven and quickly close the door. It's far from perfect but as close as I can find other than buying a French bread oven.

Sue, I think you're right. I got my hard and soft confused. Hard wheat is essential for good pasta but Julia does say that French flour contains only 8 or 9 % gluten.

In France, the only things allowed in bread are flour, water, yeast and salt. So, at least, as far as French bread, we can narrow down the differences.

I still maintain the the single most important factor is time. The dough must have time, and, within reason, the longer the better to develop flavor; this is where most commercial bakeries fail because they are unwilling to devote the necessary resources to just letting the dough set.

Get the King Arthur Flour catalog, there are other flours available. They have a website too, with recipes for ethnic breads. Rustic European Breads from your Bread Machine is a terrific cookbook. Most of the breads are only mixed in the bread machine, and baked on a cooking sheet. Many of them take a long time to rise, American type breads are usually easier but not as flavorful.I'm often amazed at the choices of breads and rolls available in Europe, both at the groceries and at just a regular B&B. Quite different than the pre-wrapped Sam's Club muffins I've found at some B&B's in the states.

Plain and simple answer.
We in the US have been brainwashed into thinking mass produced items like WOnder bread or Budweiser are actually like how things are meant to be made. Since the various countries in Europe are smaller their businesses are more regional, they dont have to ship the items 3000 miles, they are only concerned with dealing with their own area, less preservatives, less mass production etc. You can find such things here. Local bakeries, local or microbreweries, actually going to a butcher for your hamburger meat instead of McDOnalds, etc...
Sad to say however, I see Europe slowly following the US example, look at the growing number of fat kids there, and with the EU growing and growing they may be suffereing the same fate as us soon.

Topping

Poilane has a large bakery near Charles de Gaulle airport, where thousands of loaves are shipped out daily to restaurants all over the world. Even though it's a large operation, the bread is the same as that baked in their Paris bakery. I recently read (I think in Gourmet Magazine) about an American millionaire who left money in his will to have a loaf of Poilane bread shipped to all his children and grandchildren every week for the rest of their lives.

Having a friend working in the US for a year. His wife is used to making her own bread, but found it impossible to get anything near what she was used to in Denmark. She tried wheat and hole wheat bread without success. She thought it had to do with the flour.

Dancintomusic once recommended a book to me on making European style "rustic" breads - one uses a breadmachine to knead the dough but then shapes and cooks it in the oven.

The suggestion about the ice cubes and water during cooking has been one of the best tips we've gleaned from the book and has definitely improved results.

Re gluten content,

I learned on my recent trip to Italy that pizza is made with low gluten wheat, not bread flour.

Julia Child's cookbook Vol 2 has procedure for making French bread. She uses 3:1 AP to bread flour.

For making steam in the oven, I use a flower mister, ala Julia Childs, to spray the oven before putting in the bread. I then remist every 3 min for the first 9 min.

I love the sound of the crust crackling when the bread is cooling.