The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Classic French Style Croissants

March 3, 2012 - 6:13pm

MichaelH

Classic French Style Croissants

The Weekend Bakery is one of my favorite websites. They recently posted the best video that I have seen on how to make and bake Classic French Style Croissants at home. All of their videos and recipes are extremely well done, especially for "amateurs".

The forming video is here, and their baking log with recipe is here.

They give credit for the recipe, technique and inspiration to Jeffrey Hammelman and TXfarmer.

Michael.

MichaelH

March 3, 2012 - 6:26pm

An afterthought

If anyone can recommend a U.S. equivalent to French type 55 flour, I would appreciate it.

OldWoodenSpoon

March 3, 2012 - 10:47pm

Give NYBAKERS.COM at try

I just received an email notice about the following flour from NYBAKERS.com yesterday. It is a Type 65, not 55, but Stan (elagins here on TFL, and co-author of the new book Inside the Jewish Bakery) may be able to help you get closer with something else in the store. The Type 55 is probably not a flour you will find in a local market, but if you do, great.

Central Milling Artisan Bakers Craft Plus Flour (Malted)
With 11.0% to 11.5% protein and 0.65% ash, ABC Plus is perfect for artisan hearth breads and crusty, open-crumbed baguettes. This is the definitive American translation of the classic French Type 65 bread flour, with added malt for improved gluten formation.

There is a link to this flour (or at least there was this morning) on their home page.

Good Luck
OldWoodenSpoon