I run a cottage microbakery, and recently bought a manual dough sheeter to help improve my lamination skills. I’m pretty pleased with with this first test batch, but I’ve noticed that although the crumb is much lighter and fluffier than usual, it’s still kind of thick and soggy around the middle. Is that because butter is absorbing into the dough? Or does it have something to do with the recipe I’m using? For reference, I’m using Chad Robertson’s recipe from Tartine Bread, and I’ve seen a few comments online suggesting that Tartine’s recipe usually yields slightly thicker and denser croissants.