u/Financial-Mechanic85

Alright so as you can see these bad boys went flat, they were fully proofed before baking (jiggly, layers slightly separating, soft to the touch not dense at all) they proofed up nicely during the first half of baking but went so flat during the second. I proofed these from frozen for about 4 hours, they’re really small croissants and they didn’t overproof at all. I’m trying to understand where I went wrong and how they flattened so much. There was a very small amount of butter leakage during baking but nothing out of the norm. I baked at 375f for about 22 minutes in a conventional oven. Any tips or suggestions are much appreciated.

Sooooo as you can see my butter broke, but after my final fold when I trimmed my layers the lamination was perfect, the butter hadn’t broken and was smooth and even throughout with perfect line definition. I removed the dough from the fridge and rolled it out to size at about 50 F. I’m assuming that was too cold but I worry if I let it get to warm my dough will be more difficult to work with. What temp do you let your dough reach before final rollout and do you struggle with the elasticity? I do let the dough rest overnight in the fridge before the final rollout and shape, so should I just let it reach a higher temp like 60F and not worry about the butter melting into the dough? All suggestions are appreciated! :)