I’ve been making croissants for awhile although I’m still perfecting my technique in little ways. My french mil said I don’t need to. They are as good as what she got at a bakery in France. I think she’s been away too long. Anyway, based on everything I read, the protein content of the flour is what is important. All purpose is too low, bread flour (high gluten) is too high. So for 500 gm of flour, I use 400gm of all purpose and then 100gm of high gluten (bread) and that’s what has worked with very good results for me. I also add 1 tsp of nutritional yeast flakes (dead yeast). In the pastry class I took they said that actually helps the dough to stretch more easily.

• Reply