Croissants: Playing with the baking temperature.

I found that when I used the classic 400d temperatures to cook them that they seemed overly crisp and dry if not over cooked.  I know my oven temperature is correct, I had it tested.

Then I started playing with temperatures and found some interesting changes. (Forgive me if I mess up my terminology.)

As the baking temperature drops per batch, I find that the texture goes from dry and flaky (open crumb?)  to moist and sponge-like (closed crumb?).  I suspect that rate of creation of steam is the difference.

Batches were cooked from 400 all the way down to 325. Although they always looked and smelled good the texture changed.  I am going to guess, and cook the next few batches at the same range of changing temperatures but will now shorten the baking time.

I wonder if anyone has explored these ideas and can offer results that may mimic mine.

To make things constant, I made a large number of croissants (and froze them) all from the same dough so I know that the ingredients, or concentrations thereof, are not affecting my results.