1. Jul 19, 2010 #1
   

   zephyr

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   I Just Like Food

   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.

    
3. Jul 20, 2010 #2
   

   boar_d_laze

   

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   Too much gluten in bread flour.  Use AP.
   
   BDL
    

    
4. Jul 21, 2010 #3
   

   rat

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   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.

    
5. Jul 22, 2010 #4
   

   cookpiper

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   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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