Croissant Rounded edges


Croissant Rounded edges Submitted by Cgeronimo on March 13, 2021 – 5:15pm. I?ve been doing vennoiserie only a few months now and I?m very happy with the croissants however, I notice when I sheet the dough the edge of the dough is rounded and not straight. It?s irritating because it creates more waste/less yield for croissants. I use the scraps in other ways and mix it back into the dough at 15% old dough, but I can?t figure out why this keeps happening. im using a low protein bread flour, one double fold and one single, sheet to 3.5mm.   ?sandwich method? lock in, I also slice the folds to release any tension. I thought this would help the rounded edges thing but doesn?t seem to make much difference.  I also attached a pic.  Thanks!
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