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Hard to tell. Could be they didn't chill enough between folds. Or final prove was too warm and the butter softened sufficiently to run through the dough?
Look pretty tasty though.
wence-
Yeah they taste great. Slightly bready croissants are no bad thing in themselves.
I don't think the butter was melting during the folding, but the dough probably spent too long hanging around while I was shaping the croissants, then the final prove ran a bit over time. Thanks for the tip I'll try and keep it colder next time.
Thick_Hollins
I made some croissants. I think I may have folded the dough one too many times. Any tips on achieving a bit more separation between the layers?