Baking Croissants

Discussion in 'Pastries & Baking' started by zephyr, Jul 19, 2010.

  1. zephyr

    zephyr

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    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.
     
  2. boar_d_laze

    boar_d_laze

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    Too much gluten in bread flour.  Use AP.

    BDL
     
     
  3. rat

    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.
     
  4. cookpiper

    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.