I'm having trouble making croissants. It only seems to be with specifically the crescent shaped plain croissants. The chocolate croissants which I form differently come out fine... My issue is coming in during the forming/proofing stage, possibly during the bake. They come out of the oven flat, almost looking as if they're becoming unrolled during the bake. When I try and form them a little tighter, they end up falling over to one side during the bake. Also as a side question, would using a convection oven show a darker coloring while not being over baked, as compared to a deck oven, which seems to get that same coloring only when the croissant is over baked? I'm kind of at a loss. Please help!