I have been experimenting with AP flour for a while now to get the best croissants possible. I run a bakery, so price point is an issue…. I will be sharing the cross section later but I am so happy to see how they have been turning out after 5-6 attempts.
by wakeandbake2605
8 Comments
Dude nsfw…. im at work….
Those look amazing. I’m curious what you used previously though as I’ve only ever used ap flour for croissants, but I’m not running a bakery or a pro so…. Pastry flour, bread flour, or do you mix?
Is asking for your recipe allowed ?
[ohhhh behave](https://imgur.com/a/4p4XIZI)
Posting without crumb shot to this sub should affect your credit score.
Posting without recipe should affect your credit score, TOO.
Damn is 82% butter a normal percentage of butter to be in a croissant? I’ve done my fair share of baking and I know my way around a baker’s percentage but I’ve never done croissants or laminated stuff myself haha.
Isn’t all butter 82% fat?