A crumb shot of a croissant made with 25% Moul-Bie Tradition T65 and 75% Petra 6388. The role of mixing a weak flour like the Moul-Bie with a strong one is not purely to increase dough extensibility and create more volume, although in practice this often works quite well.
Instead it’s to improve the organoleptic qualities of the cooked croissant by bringing in flours with higher extraction rates that include more of the wheat kernel which in turn create a more interesting flavor profile.
I think most baker’s here would associate croissants more closely with butter than flour. But truthfully I believe that, just like sourdough bread, the narrative when it comes to croissants should be about wheat and fermentation.
If you’re interested in learning more check out my insta bontourage343.
drainap
Looks very nice. I’m curious how you can laminate by hand a croissant dough that is 75% strong flour (W 400 it seems). Would you care to share some tips? Thanks in advance.
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A crumb shot of a croissant made with 25% Moul-Bie Tradition T65 and 75% Petra 6388. The role of mixing a weak flour like the Moul-Bie with a strong one is not purely to increase dough extensibility and create more volume, although in practice this often works quite well.
Instead it’s to improve the organoleptic qualities of the cooked croissant by bringing in flours with higher extraction rates that include more of the wheat kernel which in turn create a more interesting flavor profile.
I think most baker’s here would associate croissants more closely with butter than flour. But truthfully I believe that, just like sourdough bread, the narrative when it comes to croissants should be about wheat and fermentation.
If you’re interested in learning more check out my insta bontourage343.
Looks very nice. I’m curious how you can laminate by hand a croissant dough that is 75% strong flour (W 400 it seems). Would you care to share some tips? Thanks in advance.