Flour

I am sure that breadmakers will know the importance of using strong plain flour for bread and rolls; strong plain flour has a higher gluten content than plain flour, and this gives bread a much better texture. But there is one better still: Double O, referred to on the packet as OO, which contains an even higher gluten content than strong plain. I buy this from my invaluable Italian delicatessens and great friends Yalvona and Crolla, in Edinburgh.