Any good substitute for T45 flour for making croissants ?

[Sussan ScoolinaryTeam]

Hi Lydia Tseng

If you’re making croissant dough and facing this issue, it’s possible that the flour you’re using, despite falling within the protein content range (12.7%), has different characteristics due to factors like the type of wheat, gluten quality, or water absorption. This is quite common, as flours can vary significantly between countries.

Possible Solutions:

▪️Adjust Hydration:

The dough may feel dry because the flour requires more liquid to fully hydrate. Gradually increase the amount of milk or water (by 5–10% of the flour’s weight) until the dough achieves a smooth, elastic texture or something similar to what’s shown in the explanation video.

▪️Try a Different Flour:

If none of the above fixes the issue, consider experimenting with a strong flour from another brand or supplier. Even with the same protein percentage, results can vary depending on the specific characteristics of the flour.

I hope these tips help resolve the problem. If you need further assistance, feel free to ask.

Best regards!

[Sol Damiani]

Hey there Chef Lydia!👋

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I hope Sussan’s answer helped you. Please let us know if it did. Best of lucks with those croissants!

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