What type of flour is used in Puff Pastry?

Puff pastry is made using strong flour, specifically T45 flour, which is a type of finely milled white flour with a lower protein content compared to stronger flours used for bread-making. The reason T45 flour is optimal for puff pastry is due to its gluten-forming properties, which provide the necessary structure for creating layers in the pastry.

When making puff pastry, layers of dough are alternated with layers of butter, which are incorporated through a process called lamination. The gluten in strong T45 flour develops enough elasticity to hold the layers together while allowing for steam to create the characteristic rise and flaky texture of puff pastry.

Other types of flour, while they may be suitable for various baked goods, do not achieve the same level of flakiness or structural integrity. For instance, all-purpose flour and plain flour do not have the optimal balance of protein needed for proper lamination and may yield a denser pastry. Self-raising flour, which contains a leavening agent, would not be suitable since puff pastry relies on steam created from the water in the dough and the fat (butter) to rise, rather than added leavening. Thus, strong flour (T45) is the ideal choice for producing high-quality puff