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Any good substitute for T45 flour for making croissants ?
Hi,
Living in the U.S. looking for an affordable/similar substitute for the Gruau Rouge Viennoisery T45. I tried King Arthur bread flour with 12.7% protein ( which was within the % range Antonio mentioned )Turned out too glutinous and way too absorbent to liquid. Feeling stuked 😕
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This discussion was modified 1 month ago by
Lydia Tseng.
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This discussion was modified 1 month ago by Lydia Tseng.
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This discussion was modified 1 month ago by
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2 Replies
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Level:
Scoolinary Team
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!
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Level:
Scoolinary Team
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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