The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissants and flour

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ginaolds's picture

Croissants and flour


I own a bakery in Nashville TN that specializes in croissants.  My food supplier recently switched my flour (I use AP flour) and the new AP flour is horrible.  The dough comes out wet sometimes or really stiff other times.  It's inconsistent and I'm at my wits end.  I've managed to build a successful business in a relatively short time and with very little real knowledge.  If anyone could help, I'd be forever grateful!

Yerffej's picture

Find a new source for the flour that you had been using.


FueledByCoffee's picture

Flour quality/consistency is important to both bread and pastries, find a reliable source/miller that will provide you with flour that consistently falls within certain specifications of ash content/falling number/protein level etc.  It is not worth wasting batches of dough and trying to figure out what you need to do to get this next batch of flour to work.  Ask your supplier for the spec sheets on each batch of flour and keep tabs on them.