I've made a single batch of croissants numerous times before and keep trying to perfect them but was curious if anyone had suggestions to help! The croissants have good flavor, good rise, and good color but I'd love to see them rise even more and have more cavities. They are still a bit tight after baking. I'm just in a home kitchen so I'm unsure if it's the butter (Kerrygold), lack of rise time (3 hours....though I don't have a proofing oven), oven temp (350 degrees Fahrenheit), or lack of tightness when I roll them. They cook through and have really nice layers of dough but I'd like to see some air pockets get in even deeper to the inside of the croissant to rise even more. Does anyone have any ideas? Thank you so much! I'm excited to learn.