I need help improving my croissant
Hey! I've only recently started baking and I'm looking for some help with my croissants. I followed the recipe on Sally's Baking Recipes, and this is what I ended up with. The croissants are quite dense and heavy, and very buttery. In fact a lot of butter leaked out into the baking sheet while baking. Any idea what I can do to fix this next time? Less butter? More hydration? Sealing the dough better?