Hi I've tried baking croissants many times at home following instructions from a french culinary institute book and they've come out very poorly. Don't see all the layers. the butter is just oozing out as i'm trying to do the lamination(folding the dough and rolling). I'm not sure if it's because the yeast hasn't activated properly and the dough hasn't risen or if it's my technique or if it's the butter oozing out when it bakes. But i've really made messed up croissants multiple times and i'm trying to figure what i'm doing wrong. is it the lack of equipment, the temperature in my kitchen or is my kitchen just too small. I don't know. i'm clueless on this.