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January 7, 2011 - 7:50am
jameslee's picture
jameslee

which flour to use when making croissants

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


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