One thing you can rely on in baking is disappointments especially in the wake of progress. Last week I was ecstatic at seeing my croissants showing semblance of good structure. So going into the next bake I am sure I can improve. Take extra special care in lamination (note the profile, this is so far the nicest profile cut I have produced) but come bake time I can see but minute 2 or 3 they juat aren't getting the oomph needed to really puff the inerds - as is shown in the snapshot - dangit !
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In retrospect I am pretty sure this is a symptom of too low oven temp. Last week I boosted to 450f and spaced out this week at 415f. I know my ovens internal runs low and considering this batch (method-wise up to bake) was mostly identical, I think this is testament to thr importance of the oven 'kick'