Baking Croissants

[zephyr]

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.

 

[boar_d_laze]

Too much gluten in bread flour.  Use AP.

BDL
 

 

[rat]

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.

 

[cookpiper]

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