u/Acceptable-Depth6314

Me again, after using the dough sheeter yesterday here's my first attempt for croissants generally for a while anyway, to give some further context I ended up with a lot less dough than I intended, as my mixer is an Ankarsurm sometimes needs less flour in the mix. Then I rolled it out slightly wrong and ended up cutting a load of dough off as trim and making cinnamon buns.

Then I proofed it too hot and had a load of butter leak out. I proofed in a cold oven with a frying pan full of boiling water for 1hr

Any advice welcome.