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[foxababy]

can anyone tell me exact measurements and quantities for a half serving of the croissant recipe

[foxababy]

I have one question. Does flour with a lower protein content of about 10-11% rise faster than flour with a higher protein content of about 12-13%. And my other question is about baking the croissants, should I preheat the oven to 170 ° or put them directly in the oven and then turn it on

[foxababy]

and I would be glad to know what flour it is necessary to use

[foxababy]

hello, should the oven be preheated or should I turn it on when I put them in?

[foxababy]

Ok I have two types of flour One is durum Manitoba “type 00” wheat. Protein-14.50%| W 370-390| P/L 0.50-0.60. And the other type of flour is from soft wheat “Type 0” Protein -12.50%| W 260/280 | P/L 0.50-0.60. My question is, are they suitable for me to achieve the same results as Chef Antonio and how would it be better to use them both together or separately?

[foxababy]

Hello, I want to ask what is the difference between P/L 0.40- 0.70 and P/L 0.50-0.60? how do I know what is elastic flour and how is it determined? Thanks.