Croissant help! Can't seem to get honeycomb finish
I have been working on my croissant and laminating for some time now and I still can't seem to get that honeycomb finish, as you can see in pics, is there any advice tou can give me can't seem to find the reason why since I do 3 folds, any tips or help is deeply apreciated!!! Thanks.
ps: I have been testing with 2 recipes 1 using the flour bakery book croissant recipe and the second a french recipe I found online which is:
500 gram flour, 12 grams salt, 60 grams sugar, 30 grams yeast, 100 grams soft butter,240 grams milk
and for the lamination 250 grams of butter