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  Croissants and Viennoiserie Second Collection

  Posted by Christofer Politis on January 3, 2025 at 13:02

  What tipe of flour does the chef uses?

  Sussan Estela Olaya replied 1 week, 1 day ago 2 Members · 3 Replies
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  Sussan Estela Olaya

  Member

  January 3, 2025 at 14:54

  Hi Christofer Politis

  As indicated in the recipe book, a flour with a protein content of 12% to 13% is used.

  In this case, the chef is using bread flour or strong flour.

  Best regards.

  • 

    Christofer Politis

    Member

    January 6, 2025 at 19:34

    Can we use 50% all purpose flour and 50 % bread flour?thank you

    • 

      Sussan Estela Olaya

      Member

      January 6, 2025 at 19:59

      Hi Christofer

      Yes, it’s possible to use 50% all-purpose flour and 50% bread flour for croissants, but the result will depend on the protein content of both flours:

      ▪️All-purpose flour: Typically contains 9-11% protein.

      ▪️ Bread flour: Usually has 12-14% protein.

      By mixing them in equal parts, you’ll get a flour with an intermediate protein level, around 10.5-12.5%, depending on the specific brands. This could work, but it’s important to keep in mind:

      ▪️Gluten: Croissants require good gluten development to support the lamination and maintain their layers. If the protein content of the flour blend is on the lower side (around 10.5%), it might not be enough to achieve an optimal texture.

      ▪️Solution: If you decide to use this mix, handle the dough carefully, ensuring it doesn’t overheat during lamination. Additionally, you may want to do a test batch to evaluate the dough’s elasticity and strength.

      If possible, it’s preferable to use flour with 12-13% protein, as recommended by the chef.

      I hope this information is helpful.

      Best regards.

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