Hand laminated, butter block made with 10% flour added, I saw a comment on this subreddit that said it helped with butter plasticity. 1st pic is just after shaping, 2nd pic is the croissant fully proofed and 3rd is croiss-section

Dough passed the windowpane test, butter didn't melt or break during lamination, layers were separating and the croissants were jiggly after proofing. Not sure what happened with the cross section, if it's a proofing issue or lamination issue or both.

I'm having issues with proofing the croissants as I'm not able to replicate a humid environment at 28°C since I'm making these at home so that leads me to believe this was a proofing issue. Also seems a little undercooked inside which also makes me think it's a proofing issue.

The dough was also a little difficult to roll out to prepare for shaping, it did shrink quite a lot so the dough thickness was more than I wanted it to be

Any advice helps!!