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Baking Croissants

post #1 of 4
Thread Starter 


Hi everyone. I've decided to bake croissants this week and it's been a while since I've last done it. I remember in the past that I used plain flour but I'm seeing a lot of recipes using bread flour. Is there much different between the two for croissants or perhaps I should be using a combination?


Any advice would be great. Thanks.

post #2 of 4

Too much gluten in bread flour.  Use AP.



post #3 of 4

or a combination thereof. maybe 1/3 hg flour. you could be intially overmixing your dough. mix it until it just comes together, you don't want to develop the gluten to early.

Fluctuat nec mergitur
Fluctuat nec mergitur
post #4 of 4

All-purpose flour is better. For me, it's not advisable to combine the two types of flour because it differs in ingredients also.

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