Croissant Baking issues
Hello if anyone can help. my name is Amy this is my 3rd try with the 3-day recipe from weekendbaker.com . I have the laminating process down and have religiously controlled temperature to maintain butter as a solid while doing the folds. i did have one mistake i rolled out my last fold for the cutting process at 20x60cm instead of the suggested 20x110cm in the original recipe. This in turn gave my triangles (5in by9) a thick appearance. I proofed the raw croissants at 71F for 2hrs. At the 2:30hr mark my raw croissants had this spongy tearing dough appearance I assumed it was the yeast fermenting. I preheated conventional oven at 380f for 10minutes while my raw croissants were in a different room at 71F. I placed a sheet (used aluminum sheets) of them inside the oven and within first 5 minutes they looked like the picture posted above. Help!!! The flavor and flakiness was there when they finished cooking but the appearance looks as if they disintegrated. Also a medium size amount of butter leaked out during the baking within those 1st 5 minutes. Any suggestions?