From great lamination to crappy rise (boohoo)
One thing you can rely on in baking is disappointments especially in the wake of progress. Last week I was ecstatic at seeing my croissants showing semblance of good structure. So going into the next bake I am sure I can improve. Take extra special care in lamination (note the profile, this is so far the nicest profile cut I have produced) but come bake time I can see but minute 2 or 3 they juat aren't getting the oomph needed to really puff the inerds - as is shown in the snapshot - dangit !