Ran a side-by-side this week. Took my existing 69% hydration croissant bread formula and scaled it down to 60% to see what happened to the lamination.
Results were not what I expected.
The 60% version gave me cleaner lamination. Layers held their definition better through the final proof and the spiral structure in the pan loaf came out crisp. But the slice falls apart in your hand 25 to 50% of the time. You can toast it, and get the flakyy piece that holds up.
The 69% version has thinner layers, less dramatic spiral definition, and parts of the crumb almost read as laminated brioche rather than a true croissant bread. But the slice holds together cold straight off the cooling rack.
What do you think about this test? Has anyone tried high hydration croissants?