Croissant help! Can't seem to get honeycomb finish

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Thalia0503 on

Hello everyone, 

I have been working on my croissant and laminating for some time now and I still can't seem to get that honeycomb finish, as you can see in pics, is there any advice tou can give me can't seem to find the reason why since I do 3 folds,  any tips or help is deeply apreciated!!! Thanks. 

ps: I have been testing with 2 recipes 1 using the flour bakery book croissant recipe and the second a french recipe I found online which is:

500 gram flour, 12 grams salt, 60 grams sugar, 30 grams yeast, 100 grams soft butter,240 grams milk

and for the lamination 250 grams of butter  

Get more space between the layers ? Im struggling to,get any separation so this looks great. At this point im beginning to think i should boost the oven a biit as i know when baking bread my oven runs cool compared to the temp reading and i also noticed a rise and fall effect. Not knowing too much about how laminates perform i do know that bread spring os very sensitive to final proof amd initial blast in the oven. How long arw you proofing and how hot is your oven ?