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- 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.
Any advice would be great. Thanks.