Level: Scoolinary Team

Hi Yusuf.

Using a flour with such a high protein content (15-18%) isn’t ideal for croissants. This type of flour is more suitable for breads that need a firmer and more elastic structure, like rustic or sourdough breads, as it will develop more gluten. This could make your croissants denser and less fluffy, and it might make it harder to achieve the typical laminated layers.

Now, if you decide to use this flour, you’ll need to adjust some recipe ratios and procedures. For example, with higher-protein flour, you should knead less at the beginning, as the gluten will develop more quickly.

For hydration, consider adding a bit more liquid, as a higher protein percentage means the dough will require more moisture.

Regarding the resting times, you should extend them slightly to relax the gluten between each lamination turn. This will make the dough easier to handle and help prevent it from shrinking.

I hope this information is helpful.