To make croissants, you'll want to use a type of flour that has a relatively high protein content to provide structure and help the dough hold its shape during the laminating process (the process of folding and rolling butter into the dough). The ideal flours for making croissants are all-purpose flour or bread flour. You can also use a combination of these flours to achieve the desired texture and flavor.
The protein content in all-purpose flour typically ranges from 9% to 12%, while bread flour has a higher protein content, usually around 12% to 14%. Bread flour will yield slightly chewier and more structured croissants, while all-purpose flour will give you slightly lighter and flakier results.
If you want to experiment further, you can incorporate a small portion of cake flour into the mix, which has a lower protein content (around 6% to 8%) and will contribute to a more tender and delicate crumb.
A common flour combination for making croissants is a 50-50 mix of all-purpose flour and bread flour. This blend provides a good balance between structure and flakiness. You can adjust the ratio based on your preferences and the desired final texture.
Remember that the quality of the flour also matters, so try to use a reputable brand of flour for the best results. High-quality flour will often have a more consistent protein content and produce better croissants. Additionally, consider using unbleached flour, as bleached flour can affect the texture and rise of your croissants.