T45 vs T55 French Flour for Croissants

[whaleynana]

I read online that T45 and T55 French flour differ in mineral/ash content. T45 is also known as pastry flour and depending on the brand, usually range between 8-10% protein content. While T55, is most recommended for making Croissant and the all-purpose equivalent of French flour, which ranges 11-12%.

However the Bagatelle flour I bought states otherwise. Their T45 flour, which is recommended for croissant making (even has croissant images on the packaging!) has 12% protein, while the T55 flour only has 10% protein.

Why are their protein content reversed from industry standard? I am looking at making croissants with all purpose flour for a lighter crunch and the recipe states T55. Should I use Bagatelle T45 which has similar protein range as usual T55, or follow general industry categorisation and use Bagatelle T55 for the Croissants?

 

[retired baker]

weak flour makes a slack dough, easy to roll and fold but lacks body, less volume during proofing and less flake.

the stronger flour requires relaxation intervals during folding but produces better croiss.

Skill plays a large part in the results, a better baker makes better croiss with subpar ingredients than a poor baker with top shelf ingredients.

For me, T55 is too weak, I only use hi-gluten flour .
T55 is a weaker flour than high gluten .
Hi-gluten flour requires more skill to handle, its mixed less in the bowl to prevent it becoming like rubber,
if you over mix the dough it will be impossible to fold and sheet out.

If you aren't trained then I'd recommend starting with weaker flour to get the hang of things.

The bag pictured is a compromise, I wouldn't make any of the products listed with that flour,
its too strong for puff dough and too weak for croiss.
Too weak for brioche. Too weak for baba. Palmier will be too brittle and hard.

 

[billybeow]

[For me, T55 is too weak, I only use hi-gluten flour]
Is it only using hi-gluten flour? Like T65? Without mixing other types of flour?


[Hi-gluten flour requires more skill to handle, its mixed less in the bowl to prevent it becoming like rubber,
if you over mix the dough it will be impossible to fold and sheet out.]
So usually we should mix the dough until what stage? Any tips or things we can pay attention to?


[The bag pictured is a compromise, I wouldn't make any of the products listed with that flour,
its too strong for puff dough and too weak for croiss.
Too weak for brioche. Too weak for baba. Palmier will be too brittle and hard]
This statement is referring to T55? Just to clarify

Thank you retired baker

 

[retired baker]

I only use high gluten flour for croiss.

Theres different styles of making croiss, if you have a sheeting machine you can make a stiff dough that is fully mixed.
If hand rolling its better to just mix it loose , slightly softer and let the folding process develop the gluten.

the statement about different products made from the same flour goes for any flour.
You simply cannot make a wide variety from one flour as all those products have different requirements.
I never saw all purpose flour in any bakery in 50 years of baking, restaurants like to use it for gravy.
If you buy cake flour and high gluten you can tackle most anything with the ideal flour for the product.
Cake flour can be used to weaken the high gluten for puff dough, I'd much prefer that to all purpose because I know exactly what I'm getting.