danish dough vs croissant dough
I am looking at 2 recipes, one for danish dough and one for croissant. The major difference between the 2 is in the flour used. Danish - all purpose. Croissant - bread & pastry flour.
Question: What does one type of flour do as oppose to the other two? ie texture wise, fluffy factor, etc.
The difference is in the protein content.
All purpose is generally higher in protein content than pastry flour. All purpose is about 12% protein, whereas pastry is at the low end at about 8%.
Generally speaking, the higher the protein content the chewier (or elastic) the dough will turn out. Pastry flour will provide for a more tender dough.
To piggy back on the comments of ipsedixit, a danish is usually a bit more "chewy" than a croissant. The croissant is light and airy. As jpsedixit pointed out, the protein content of the two types of flour produce the different texture desired for each of the rolls.
I don't know what recipes you're considered but danish dough has egg or egg yolk and croissant does not. I have seen croissant recipes that use all purpose flour. Depending on the proportions, as SpanLynn says, the protein content and consistency of a mix of bread flour and pastry flour could be the same as all purpose. The more bread flour, the more protein, the chewier/the more structure; the less protein, the more "fluffy."