What do you think of my croissant (after 6 month practice..)

recipe:

130g of T45 or T55 groat flour

130g of traditional T65 or all-purpose T55 flour

30 g caster sugar

5 g of honey

5 g of salt

10g fresh yeast or 5g dry yeast

25 g of unsalted butter

50ml cold milk

80ml cold water

My general adivce on learning/practice croissant(hightlighted below links):

1. learn flour type, yeast knowledge, gluten formation knowledge
2. dough mixing can easily go over heat, make sure control temperature (ice water, ice, or cold room, or buy sprial spin mixer)
3. temperature control during sheeting is extremely important

Ask me anything about croissant 🙂