I've recently taken a baking course at Bread Ahead in London and we learnt to make croissants. I came back to Jakarta and made a batch with a friend. I'm pretty pleased with how they've come out although realise there is always room for improvement. I've done some reading and I think that I need to prove my croissants longer before I cook them. What do you think? Is there something else I can do to help get a more open crumb?
Oh the other thing that I need to mention is that my oven only goes up to max 180 deg C. I don't get much oven spring at all and have to cook them for between 25 and 30 minutes.