Just a brief post on the continuing topic of flour types.  We had a couple of rounds of croissant go through using pretty much 100% of the type-65 flour.  With regular, high quality un-bleached bread flour, the crumb of the croissant is kind of a light ivory color, and the flavor is, well, what you’d expect- buttery, a little sweet, a touch of yeast a slight tang from the levain (the vast majority of our product uses levain or poolish as the primary leavening, and for several, it’s the only leavening).  All-in-all, buttery deliciousness (I just made myself hungry). 

With the type-65, which I had one of, there is an extra flavor in there.  Since there is more of the germ and bran (again, not as much as the 85), there was more depth to it.  The buttery goodness was still there, but it had different overtones, slightly nutty, with a different balance to the levain.  This isn’t the most precise description, but hopefully it’s piqued your curiosity about how product might change, and also helped a bit to tell why flavors may change in a given bread or pastry product.  Chef will probably continue to play with the flour blends off and on, looking to get the most flavor and the best classic croissant characteristics. 

So, a short post just to keep up with the flour.  It looks like the sun is finally out, so get out there and enjoy it!  Again, have a good weekend everyone!