Croissant Feedback Please
Just started my croissant journey! Tried hand laminating first and recently had the opportunity to work with a dough sheeter. This was a hybrid recipe (yeast + sourdough). I used bread flour (~12% protein) and 84% french butter. I did 3 letter folds for the lamination and the whole process took 3 days:
Day 1: mix dough and rest
Day 2: laminate, shape, and freeze
Day 3: proof and bake
Baked them at 180C in a conventional oven which took almost 30 mins. Would probably increase the temp and reduce baking time for my next attempt.
Happy with the taste but would like the crumb to be a bit more open and the crust thinner. No shine on my crust because I didn't use egg wash.
Sharing photos of my last bake. Any feedback and tips would be very much appreciated! Open to making changes in my ingredients and process.