I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not open with vast pockets of air.
I have tried cranking up the oven to 550 when I initially put them in to get that "bloom", but that only adds a little.
One thing I have not tried is reducing the amount of butter and adding water - but I am following the recipes.
Also, what should the bakers' percentages be for a good croissant dough?
I have tried a dozen or more recipes, most from French bakers, but my dough usually turns out very dry, very stiff, nothing like that shown in the videos.