I am working on becoming proficient at croissant making in a professional kitchen. There is a reacurring problem and I would like anyone's advice. My croissant dough is shrinking after I cut it to shape it. It shrinks any where from a quarter of an inch to one inch across the base. i could list all the things I have tried to fix this problem, but I really would like to hear anything and everything you all can think of. Thanks for your time.