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<\/figure>\n\n\n\nPlain flour<\/strong> is surprisingly excellent for croissants, takes a good bit of kneading, and this isn’t exactly a fair test with the others as I used a different folding technique (1 x book fold, 2 x letter fold was used with the plain flour croissants) and I didn’t control the proof well, so it took several hours to reach triple the size. But these are just lovely and short… Not exactly authentic, a bit shorter than a typical croissant but quite delicious.<\/p>\n\n\n\n The following were made with 1 x single fold, then 3 x letter folds. They were also proved in an oven with a tray of boiled water at the bottom, and the door held ajar with a wooden spoon, which was much better and allowed them to complete their proving in well under 2 hours compared with the over 3 hours than the plan flour croissants took.<\/p>\n\n\n\n Bread flour<\/strong>, as you can see from the pictures, develops more uniform air pockets, much smaller ones and everything feels … “doughier”. Now these weren’t proved for quite as long as the 00 flour croissants, which I’m sure would improve this a little, you can see in the centre of these croissants there was a small patch of density that should be a little more expanded. But the texture is less pleasing in general and I believe it’s safe to say that while these are still perfectly tasty, and better than most shop bought croissants, there are better options for flour.<\/p>\n\n\n\n 00 flour<\/strong>, I think, was just right. Quite dense and play-doh like to knead, but upon proving held onto the air beautifully, creating soft, irregular pockets on the inside and a flakey exterior.<\/p>\n","protected":false},"excerpt":{"rendered":" On test: Plain flour, protein 11.3% Bread flour, protein 12% 00 flour, protein 12.5% Plain flour is surprisingly excellent for croissants, takes a good bit of kneading, and this isn’t exactly a fair test with the others as I used a different folding technique (1 x book fold, 2 x letter fold was used with…<\/p>\n","protected":false},"author":1,"featured_media":5895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"[]"},"categories":[358],"tags":[39,294,370],"class_list":["post-5892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-showdown","tag-baking","tag-croissants","tag-flour"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5892"}],"version-history":[{"count":5,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5892\/revisions"}],"predecessor-version":[{"id":5906,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5892\/revisions\/5906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5895"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}