T45 french flour: is there a substitute?

M

marilynfl

Moderator
So what's confusing is the terminology around it. The beginning of most sentences say it's typically used for pastry (so, use pastry flour?). The rest of the sentence says it's high gluten (so, use bread flour?)

I'm confused.

Was going to try kougin amann because it looks slightly less scary than croissant dough and I carried home 3 packages of fresh yeast from Pittsburgh. I don't want to waste them by screwing up the recipe on an incorrect flour.

http://www.cookingchanneltv.com/recipes/dominique-ansels-kougin-amann.html

 
Yes. that was good. So those "other" websites that called it "high gluten" were wrong.

I have both pastry flour and cake flour so this may work out.

AND I HAVE FRESH YEAST!!!!!!!!!!

(oh, it takes so little to make me use exclamation points)

 
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