u/HighMaintenanceSnack

At the bottom of the croissant it appears to be gummy. Could that be due to under proofing?

Of note: I used the ‘boiling water in the bottom of oven’ method to proof. They proofed for 2.5 hours - I did notice during proofing they leaked a small bit of butter, I’m guessing I used too much boiling water and it got too hot.

I appreciate your time!