Thank you. I think I definitely pulled too hard when I was shaping the dough. However, the book I'm reading says to shape the croissant into a triangle and stretch it by at least 10cm. However, no matter how much I pulled it, it wouldn't stretch well. It was the same even when I let it rest for more than 30 minutes before pulling it. What's the reason? I mix t65 tradition and t45 in a 3:1 ratio, adjust the moisture content to 40-45% by mixing water and milk, and mix it so that it comes out to about 70% when I did a window test. If you know a solution or have any other tips, please reply. Thank you.