making french croissents

greenspun.com : LUSENET : Bread.com FAQ : One Thread

i usually make good croissents , but never like the ones i ate in paris once. i was told it is not only the high gluten, but the flour itself which must be softer than the alpurpos flour. how can i make it softer or do you have a good recipe for excellent croissents

-- Anonymous, March 18, 2001

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