Croissants structure problem :( help
So, i've recently been trying to make croissants. After multiple attempts my crossiants are finally starting to take shape, but theres one hiccup.....my croissants just won't spring!
Here's the recipe
500g bread flour
14g dry yeast
20g butter +250g butter slabs
mixed all ingredients together in mixer for 8mins
leave to rest in the fridged covered overnight
roll dough out next day and incorpoate butterslab making sure all equipment and temperature is cold and the butter and dough are at the same consistency.
i do double books 4x4 making sure i'm working gently but swiftly *ive practiced lamination waaay too many times* and then into the fridge for 2 hours.
After resting the dough, i roll it out, cut and shape the croissants making sure i don't damage the layers in the process.
Then i leave it out in room temp for 3-4 hours covered. The room temperature that day was roughly 26degrees ish? but i get the feeling the room was kinda dry and not humid enough to proove efficiently?
The final baked product tastes goods and nice and flakey on the outside but it ends up being dense on the inside, not the doughy sort of dense that i had when i first started where butter seeped into the dough because it was too hot. But a fluffy dense, it feels like the only thing that's missing from this croissant is that spring which gives it the honeycomb effect.
Was wondering if anyone has had the same problem?