I was recently taking Viennoiserie and 100 % Levain courses in Brazil at “ France Panificacao “ They are the main company importing “ Bagatelle French flour in Brazil. I brought 12kg with me . The T45 it’s just amazing for croissants . I did a search to purchase here in the U.S and I could not find it . Is anyone can help me ?
https://www.wafflepantry.com/French-Wheat-Flour-T45-Pack-of-2.html
I will definitely check it out. Have you try it before ? What flour do you usually use to make croissants?
Sells t45 pastry flour (which is really what t45 is ... A pastry flour)
Speaking from experience its an incredibly weak flour and you'll note that even francine suggests strengthening this flour. If using for croissants i would highly recomending going low on hydration like 40-45%