What is wrong with my croissants?
I baked them using hammelman's recipe and method...proofed for 2 hours at 23C and I baked it at 195C for 6mins then 165C for 9 mins...maybe I underbaked them? I took them out and let it cool down and i cut open this croissant and it was all wet and mushy inside. However, the smaller croissants that I had...mini tiny ones expanded and weren't wet and mushy inside.
What is wrong with my croissants? (I'm a newbie and this is my third time baking croissants)