I tried a couple of times to make some croissants, just like those I used to eat in France. However they do not come as fluffy and puffed.
The last time I tried, I opened a brand-new yeast bag but nothing have changed.
I read online that Bakers in France use a special flour named "T45", supposed to be more pure and having less proteine.
Does anyone have tried this type of flour?
And also would you know where I came find it in England?
Or does anyone have any idea how I can make my croissants fluffy?
Thanks a lot in advance for your help.