Step 7: 30 Minutes Later

The dough should have approximately doubled in size.
can i use all purpose flour instead of the mentioned 2 types? if no what is the difference. many thanks
The mix of the 2 flours is what we have found to work best with the commonly available types of flour in the UK. 'Strong flour', which is used for bread, has more gluten in it than the more refined 'plain flour', which is used for cakes and biscuits, but the croissant dough needs a gluten level that is somewhere in-between. <br> <br>I don't know what will happen with 'all purpose' flour, its not a label I have ever seen locally, but there is a chance it might be just the right blend, to find out you my have to experiment. <br> <br>If your dough turns out to be too elastic, such that you can't roll it out because it keeps springing back into a ball, then that would mean the flour is too glutinous. Conversely, if the dough keeps breaking or cracking, then its not glutinous enough. <br> <br>Thanks for your questions, I hope you make some wonderful pastries!
does 1 sachet yeast=10grams?
The sachets available here are 7g, but the quantity isn't that critical. Adding way too much might affect the flavour, but +/-3g probably wont even effect how much the dough rises.
7 fl oz of water isn't 30ml, it is about 200ml or one cup.
Oops, you are right, 1 fl oz is about 30ml, I forgot to multiply it by 7 &gt;&lt; Thanks...
honestly, i found this instructable to be a little confusing. it was understandable until about step 8, where you said "We usually divide them into 3, each large enough to make 4 croissants." then i finally understood with your diagrams... but THEN the circle diagram just messed me up again. i'm sure if i get down to baking some of these then i'll understand :P
To be honest, I've never cut the croissants up according to the &quot;circle diagram&quot;, it was merely one possible suggestion of how it could be done if one managed to end up with a roundish mass of dough.<br/>How you roll your dough ultimately depends only on the amount of space you have and how skilled you are with a rolling pin <sup></sup><br/>I might remove that circle pic...<br/>
hehe. good instructable none the less :P
Thanks <sup></sup><br/>
Do you add butter each time you roll?
Nope, all the butter is sandwiched in during the first folding, after that its simple rolling and folding...
Also, what is the difference between strong bread flour, and regular bread flour?
"Strong flour" is just what we call bread flour in the UK, though some flours are sold as being stronger than others. The stronger the flour, the more of the grain that has been retained through the milling process, so a strong flour has more of the proteins and glutens needed to make a good stretchy dough. Enjoy your croissants!
Great looking Croisants - I shall be making these! Peter
Thanks for all the positive feedback so far, I hope to hear more once you have tried the recipe.
This is indeed a very fine insructable. Easy to read and understand. Bravo.
Ah yes, the fine skill of croissants. Thank you for this lovely instructable.
These look so good! Im gonna go get fat off these and be like the rest of America!
These look great! The documentation is well done, too- I especially like the cutting diagrams.
Thank you for this. I will be making this. Soon. xoxo

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