can anyone tell me what is the best flour type to use when making croissant dough? I tried them making Manitoba and though they tasted great and looked good,  they were a little too bready. Not really layered and light. I live in the UK and can't get King Arthur flour.

many thanks

james

There has been a lot of discussion of flours available in the U.S., continental Europe, the U.K., Australia, etc. The German and French flour types are government regulated, in both cases according to ash content. In the U.S., we categorize flours by protein content, mostly. But one mill's "bread flour" often differs significantly from another's. So, communication about ingredients across continents has been largely a guessing game.