I really appreciate all of the legwork you have done to help those of us that are on the quest for baking a wonderful croissant. You videos are very informative and well thought out. I am a "geek" when it comes to my ingredients that I use in my baking and want to understand everything involved ( even the water). Much appreciated....
Wow, I’m not being dramatic here, and I truly mean this. This is one of the most worthwhile videos I have ever watched on RUclips. Fascinating, thorough, complete in its pursuit of the truth.
Great research, thank you. I am French (in Kentucky) and from all my trialed and errors ended up with White Lily bread flour (high protein) for my baguettes, and used the same flour for my croissants. It works, but it's not as light as the real croissants I was used to in France. I think you are right, I might have to mix it with some cake flour. Thanks again for the great work.
We can get Bob's Pastry Flour here in Tucson. King Arthur Cake Flour is what they told us to use in Paris at La Cuisine. It has 10% protein. The King Arthur Cake flour makes a lovely soft flour.
Great video. Note, in France, beginning bakers use margarine as it's easier to work with. You can tell the difference between butter and margarine by the ends of the croissant. the butter croissant have turned in ends, the margarine croissants are straight.
Finally thanks to your explanation I can make some sense about flours, especially the ones we have in USA. I have been trying to make croissants but because the confusion with the flours I have not been able to make good ones. I will try now knowing what I learned from you. I will let you know the results of my experiments.
I love your videos! Thanks for providing such detailed and thorough explanations of each aspect when it comes to making croissants at home, they have helped me a lot :)
Here in Southern California I sample croissants at every opportunity. While some are good and some are quite good, none come close to those I had at a small winery south of Florence. They were very light and tender with a crisp but delicate crust. Clearly, I’ll need to learn to make them myself.
Are you an engineer? I've watches many of your clips. You approach this problem with a nice trouble-shooting skills. Feels like you are a computer science major, applying algos to solve the problems. Nice job.
In the past, I made many mistakes because I did not know enough about the types of flour and the importance of protein. Thank you for this wonderful presentation. I have a question about the flour shown in the video (Gold). Do you recommend it for making croissants, since it says - protein content 3g - so what does it mean? - According to your experience, how many layers should there be to make a perfect croissant at home?
Online, I found a brand called josefmarc that says t55 flour is equivalent to type 0 Italian flour, Euro 550 flour type, and American all-purpose flour, and a recipe to make t55 flour at home from Julia Childs states to mix 2 parts pastry flour (not cake flour) with 1 part unbleached all purpose flour. Based on your results I’m going to go with 00 flour because it’s what I have on hand, and I think it would give me the results I want better than ap flour.
Hello from Italy! I've been making croissants for quite a long time now and I have reached good results in terms of structure, but I am struggling to get the crust and taste I want. I would like a firm and bready croissant with a thick crust, but mine always come out pretty soft. I tried different flours and longer baking times, but always got similar results (just tried with Nuvola Caputo). Any advice?
I tried making 3 white sandwich bread loaves and all came out raw in centers with well done crusts. I used the Francine ble bio. I’m so discouraged. Idk what I did wrong. I followed a viral recipe to the T- except I used T55 and recipe was for T45. Do you think that was the issue? Or can someone share a basic white sandwich bread recipe? Thanks
Interesting, thank you for the info! I never would've known it was that extensive lol But one thing, Bob's Red Mill makes pastry flour cus I have some in my cupboard. Is that not considered actually pastry flour in the traditional sense or something?
Some butter leaking always happens during a bake, even for the pros, a little isn't a big deal. If it's a lot of leaking into big puddles, it's probably an overproofing issue.
@@classicalbean It definitely can be. In my case I suspect overproofing as pooling butter for me usually happens in tandem with collapsed structure, seems my yeast becomes exhausted. Just today I baked some that I started proofing last night and totally forgot about and left overnight, baked in the morning, they were practically swimming in butter.
0:35 - God damn dude, you look like you had wayyy too much expresso for the morning lmao... Anyways good video on the subject. I also found the same concept that with Pizza flour, in USA you'll never find the perfect pizza flour as found easily in Italy. "Caputo" flour is an engineered pizza flour and gives the best pizza dough which no American off the shelf flour can replicate.
I'd chalk that up to pure accident, this was earlier in my croissant adventures where I was still getting the hang of proper technique. Or maybe there is something to be said for higher protein flour being easier to get good structure? Hmm.
I really appreciate all of the legwork you have done to help those of us that are on the quest for baking a wonderful croissant. You videos are very informative and well thought out. I am a "geek" when it comes to my ingredients that I use in my baking and want to understand everything involved ( even the water). Much appreciated....
Wow, I’m not being dramatic here, and I truly mean this. This is one of the most worthwhile videos I have ever watched on RUclips. Fascinating, thorough, complete in its pursuit of the truth.
Great research, thank you. I am French (in Kentucky) and from all my trialed and errors ended up with White Lily bread flour (high protein) for my baguettes, and used the same flour for my croissants. It works, but it's not as light as the real croissants I was used to in France. I think you are right, I might have to mix it with some cake flour. Thanks again for the great work.
We can get Bob's Pastry Flour here in Tucson. King Arthur Cake Flour is what they told us to use in Paris at La Cuisine. It has 10% protein. The King Arthur Cake flour makes a lovely soft flour.
Can you plz tell me what kind of American butter you use in USA.
Really impressed with the thoroughness of your experimentations! Would have loved to get a look at the crumb of each croissant side by side too.
Thanks so much for this very informative video about how types of different flour affect the croissant finished texture quality of croissants.
Very informative video, thank you! 🙂
Great video. Note, in France, beginning bakers use margarine as it's easier to work with. You can tell the difference between butter and margarine by the ends of the croissant. the butter croissant have turned in ends, the margarine croissants are straight.
Finally thanks to your explanation I can make some sense about flours, especially the ones we have in USA. I have been trying to make croissants but because the confusion with the flours I have not been able to make good ones. I will try now knowing what I learned from you. I will let you know the results of my experiments.
Thank you for all your research! Amazing information and very helpful.
I love your videos! Thanks for providing such detailed and thorough explanations of each aspect when it comes to making croissants at home, they have helped me a lot :)
so informative. you earned a sub
Thank you, awesome presentation! Subscribed.
bleaching flour seems so pointless 😪 thanks for sharing your research! Very helpful
Here in Southern California I sample croissants at every opportunity. While some are good and some are quite good, none come close to those I had at a small winery south of Florence. They were very light and tender with a crisp but delicate crust. Clearly, I’ll need to learn to make them myself.
Are you an engineer? I've watches many of your clips. You approach this problem with a nice trouble-shooting skills. Feels like you are a computer science major, applying algos to solve the problems.
Nice job.
Nah, I'm just a nerd is all
Thanks for the video mate
Your voice is awesome! Although I rather watch your old videos like making the Batman mask. Just saying.. Godbless
This NINJA!
AUTOMATIC SUBSCRIBER!
FELT THISSSSSSSSSSSSSS!
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It is not only the flour that is different in the US. European butter is made from unpasteurized cream. It makes a difference in baked items.
he has a video on the different butters too.
Great video!
In the past, I made many mistakes because I did not know enough about the types of flour and the importance of protein. Thank you for this wonderful presentation. I have a question about the flour shown in the video (Gold). Do you recommend it for making croissants, since it says - protein content 3g - so what does it mean? - According to your experience, how many layers should there be to make a perfect croissant at home?
I’ve learned so much from this video.
Would you mind sharing the recipe you used? I found your croissant looks very nice.
Online, I found a brand called josefmarc that says t55 flour is equivalent to type 0 Italian flour, Euro 550 flour type, and American all-purpose flour, and a recipe to make t55 flour at home from Julia Childs states to mix 2 parts pastry flour (not cake flour) with 1 part unbleached all purpose flour. Based on your results I’m going to go with 00 flour because it’s what I have on hand, and I think it would give me the results I want better than ap flour.
thank you very much! in UA we have the caputo
Redmill does have Pastry Flour
Great wark sir
I always make my croissant using caputo 00 flour, im tried many flour then i think it was best
Did you find that the French T55 was easier to roll out than the King Arthur all purpose?
I thought the sensitivity people had with USA flour was the lectin content but people assume it’s the gluten 🤷🏼♀️
Great👍
Hello from Italy! I've been making croissants for quite a long time now and I have reached good results in terms of structure, but I am struggling to get the crust and taste I want. I would like a firm and bready croissant with a thick crust, but mine always come out pretty soft. I tried different flours and longer baking times, but always got similar results (just tried with Nuvola Caputo).
Any advice?
Hello can you share the recipe please ?
I tried making 3 white sandwich bread loaves and all came out raw in centers with well done crusts. I used the Francine ble bio. I’m so discouraged. Idk what I did wrong. I followed a viral recipe to the T- except I used T55 and recipe was for T45. Do you think that was the issue? Or can someone share a basic white sandwich bread recipe? Thanks
Interesting, thank you for the info! I never would've known it was that extensive lol But one thing, Bob's Red Mill makes pastry flour cus I have some in my cupboard. Is that not considered actually pastry flour in the traditional sense or something?
That's likely a good pastry flour, I've seen that in stores since making this video.
Can you use Korean(hmart flour)though? Would that work
can we get your exact recipe you used to bake all of these? if not at least the measurements
Does king Arthur pastry flourcwork better,?
You sir are a connoisseurs. Here in Kentucky it spelled Target 🎯 . Are you a baker, chef, or researcher???
How did you knead? I see hand kneading and a mixer?
Nice
I love the time-lapsed videos.
How do you explain the butter leak during baking?
Some butter leaking always happens during a bake, even for the pros, a little isn't a big deal. If it's a lot of leaking into big puddles, it's probably an overproofing issue.
@@FoodieFindings I thought butter leak was caused by under proofing. 😳
@@classicalbean It definitely can be. In my case I suspect overproofing as pooling butter for me usually happens in tandem with collapsed structure, seems my yeast becomes exhausted. Just today I baked some that I started proofing last night and totally forgot about and left overnight, baked in the morning, they were practically swimming in butter.
Can any know about butter ( USA) they use for croissants
he already did a video on butter for croissants
It's like you're staring at my soul
0:35 - God damn dude, you look like you had wayyy too much expresso for the morning lmao... Anyways good video on the subject. I also found the same concept that with Pizza flour, in USA you'll never find the perfect pizza flour as found easily in Italy. "Caputo" flour is an engineered pizza flour and gives the best pizza dough which no American off the shelf flour can replicate.
Recipe please??
Bread flour looks the best from the inside and the outside.
I'd chalk that up to pure accident, this was earlier in my croissant adventures where I was still getting the hang of proper technique. Or maybe there is something to be said for higher protein flour being easier to get good structure? Hmm.
I feel stupid now 😂😂😂😂. But thank you!
Maybe for croissants is all about the butter? Another finding needed 😂
he did a video on butter as well
I found out bread flour is too squeashy and smooth hard to work with
Such a CREDIBLE CROISSANT VS CROISSANT FRANÇAIS ARGUMENT
👍👍👍👍👍👍👍🤝
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