Help with croissants

Just off the top of my head, my guess would be that the dough may have been overmixed to begin with and wasn't kept cool enough. With croissant dough you want to use a strong bread flour, because it needs to be able to withstand lots of rolling out without breaking, but you don't want to mix the dough too much initially. Usually when dough pulls back like that it needs to rest, and also in the case of pastries, be kept very very cold. Some things for you to think about.

they may come apart because the dry flour used to prevent sticking when rolling out the dough wasn’t thoroughly brushed off before rolling up the croissants. Dough sticks to dough, but sticks to dry flour not much. 

Agree with Peteyco about adding more cold rest time, though i get good results with AP flour dough that’s been somewhat developed to prevent tearing ( not too much development, or it springs back). I found bread flour croissants to be tough, but probably I could have worked the dough less and got decent results with that. 

Hello, 

I have this problem sometimes. 

Lamination is good. After i shape and place the croissants into the tray, after couple of hours the croissants unravel from the tip even i carefully lock the dough. 

I suspect, the final dough can be thick while shaping, can this ve a reason? 

Thanks in advance

I suspect it is all about the thickness of the dough after final turn and roll, the shaped dough can not resist the tension as it grows during fermantation. Here you have a few shots. Btw i have No problem with pain au chocolate ones, they are very well proofed and looks absolutely great.