When I looked back at my croissants that I have made in a couple of months, I found out something that I should care about…
All of the croissant’s method was the same except one thing. After I cut the dough into a triangle shape, I put them in the refrigerator for 15 minutes and I stretched out the triangle dough using a rolling-pin and put it in the refrigerator for 30 minutes before shaping. This process is the same. But, I changed the pressure when I stretched out the triangle dough to expand. 12/14’s croissants was rolled out from the top to the bottom by a rolling-pin. The others are gently pressed down by a rolling-pin and my hand.
I think that the crumb structure is more natural when I use my hand to stretch out the dough at the final step before shaping.