If the bread flour does indeed give the croissant more elasticity which would make sense then obviously it goes to show there is some gluten development of some kind. I would have thought that not every tiny bit of flour particle would get covered in the butter therefore some gluten developmen...
Dan: We actually didn’t really listen to much music in the studio as we were so focused on recording but obviously there are tons of influences swimming around our heads but I always prefer not to clutter my head with any other music whilst recording in the hope that you en...
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