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[Sultan Nouredine]

Thank you for your response.

However, Chef Antonio Bachour in the course recommends using T45 flour. After researching online, I found that almost all chefs suggest that T45 is good for cakes because it has low protein content and they are recommended to use T55 for croissants and baked goods. Now you are telling me that T55 is better for croissants. Could it be that Chef Antonio Bachour mistakenly recommended T45 flour?

[Sultan Nouredine]

I think he means Chef Antonio Bachour course, because this process is included in the course, and I also have the same question.

[Sultan Nouredine]

Yes, helped me a lot. Thank you for your interest

[Sultan Nouredine]

Thank you so much for the reply and the recipe