Happy new year from italy.
Today I try for the fourth time of my life to make croissants.
I use the recipe of the master Txfarmer: http://weightloss-slim.fit/node/22677/poolish-croissant-pursuit-perfection%3C/a%3E.%3C/p%3E%3Cp%3EThese are my results:
Proof them longer during the final proof. The lamination looks fine. They should proof at room temp for several hours, and be puffy and perhaps double the original size when they are ready to go in the oven.