Low hydration croissant dough = better flavor?
I follow Hamelman's recipe for croissants. Two batches ago, I had a problem with a scale (which has since been replaced) and I ended up with a very stiff dough. I thought it would be garbage and I was tempted to throw it away but luckily I pressed on with it. When the croissants finally came out, they had a wonderful depth of flavor. Does this make any sense?
I know that although there is controversy some people claim low hydration starters make sourdough 'sourer' due to the lack of oxygen, but AFAIK this has something to do with lactobacillus and acetobacter bacteria, something which I assume does not play a role in a croissant dough made with instant yeast.
So any ideas on why this happened? I will try a little less water next time, perhaps I can recreate it.