Hello AR,
We use a stand mixer to make the initial dough. You can see the pictures and discover everything there is to know about the croissant making process here:
www.weekendbakery.com/posts...nt-recipe/

It is a challenging process and there can be some disappointment when your first croissants are not that impressive, but with more practice you will see better and better results. To practice without the 3 day process, we have made a 1 day version that is perfect for going through the process more often:
www.weekendbakery.com/posts...nt-recipe/

Best of luck with it and enjoy your baking!

Hello S,
Thank you for your request. We have to be honest and tell you we do not have the time to do so in the near future. We hope for now, you can watch the main steps in the 3-day version video and find that helpful too.

Enjoy your pastry baking

Hello Rebecca,
No the quantity does not change between these flour types. Did you measure or weigh your flour?
In general the T-55 should be the right type of flour for the croissant and there are so many factors that can play a role in the end result, including the brand / quality of the flour you use and the circumstances on the day(s) you make them (a slight temp change could mean you need(ed) a longer proof). It is especially hard to be absolute consistent and get the same results with this type of bake.
But if you get a result you like with the AP flour we would absolutely encourage you to bake them with this flour again.

Enjoy your baking!

Hello Mark,
Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC / 76ºF to 79ºF (above that temperature there is a big chance butter will leak out!). We use our small Rofco B20 stone oven as a croissant proofing cabinet by preheating it for a minute to 25ºC / 77ºF. It retains this temperature for a long time because of the oven stones and isolation. The proofing should take about 2 hours. Try to recreate something a bit similar if possible.
See our recipe for further instructions:
www.weekendbakery.com/posts...nt-recipe/

All the best with the croissant making

It’s a feel..supple, spreadable for rolling, but not melting. If too cold you’ll see chunks separating during rolling, too warm, you see it blending into the dough or squirting out.

No..this is a rich dough, plus, the egg wash moisturizes the exterior..

I’m thinking between 62-64, it becomes malleable at 67; Below 60 is too brittle.

Okay, thank you!

Hello Heela,
The flour we recommend for the croissants is French type 55. We also used the Caputo blue classica with good result, but the type 55 remains a favorite for us.

We use organic butter with a high fat content and low water content (about 82% fat). A higher water content tends to make butter hard, which promotes tearing and breaking and ruins the layers. Your butter needs to be pliable and at the same time not too soft at the moment of usage.