After some clients asked for fresh-baked croissants, I made a small batch. While the layering looked promising, the final product was disappointing. Trying again, I got a crumb that was more cakey then open.

So I put the unused dough in my freezer for a few days. Then putting them in my proofer, the results were great. It may have been due to freezing the dough, but my bet is that croissant success (like much baking) is all about proper fermentation. More testing ahead.