Baking Croissants

3
10
Joined Jul 29, 2007
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.
 

rat

562
21
Joined Mar 2, 2006
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.
 
40
11
Joined Jul 6, 2010
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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