Member sipieman
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Keep your butter cold, pre roll it eg from 10mm to 8mm to make it flexible. Also try other methods for butter lock in. Bachour method of 1 x ‘false’ fold , 5 fold is not what i would call common.
Try 1 x double fold, 1 x single fold.
Or 3 x single folds.
Good luck 🙂
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T55,
You can get great results from a flour with 13% protein.
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No thanks, the photo was to highlight 13% protein flour. It is NOT Bachour recipe.
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These are made with 13% protein flour. (Not Bachour recipe fyi)
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Hi Chef, in my opinion dont get stuck on T45/55 rating as it’s just the mineral content. This Grau Rouge flour mentioned is t45 but most importantly it has around 13% protein… that’s what you want!
Also I find as long as the flour comes from Europe/Canada it is good for croissant. As it stretches nicely. Australian/NZ flour I find isn’t stretchy and a bit gummy.
