Croissant tip - collapsed interior

One thing that can frustrating with croissants is having nice crumb towards the periphery but a hollow and collapsed interior.  One way that can help reduce this is to cut a 1/2 slit in the base of the triangular cut out.  I think the original purpose of this slit is allow for wider loaf since it promotes lateral rolling motion widening the loaf as it rolls up.  A nice benefit if this technique is for whatever geometric, physical reason I at least will see far fewer cases of cavernesque crumb.  Just a little tip / observation for other croissanteurs out there ;)