Tried using bread flour for croissants instead of all-purpose, got a weird result

I swapped to bread flour for my last batch of croissants thinking the higher protein would give me better lamination, but they came out denser and chewy instead of flaky. Been making these for 6 months and never had that happen before. Anyone else see the same thing with bread flour in laminated dough?

2 comments

2 Comments

kelly.dylan12d ago

Used to swear by bread flour for everything but yeah this changed my mind for laminated doughs.

christophers2712d ago

Guess I'll just stick to using my sourdough starter as a doorstop then.