Croissants were croissanting

Tested the dough sheeter and proofer.
Dough sheeter was ass. My first run turned the dough gray and added black flecks. This was after completely breaking down the sheeter and cleaning every piece. 🤬
Made it work by basically skinning the dough and eventually saying f* it.
Then the next day I went to turn on the proofer and it would get too hot and wouldn’t hold humidity. Spent almost 2 hours playing with the damn proofer. It kept trying to bring the temp up to 86F before ever reaching 75% humidity. Got the temp down to a good spot and dedicated my time to watching a proofer proof. I had a hygrometer in there that helped me make sure this first batch made it to the oven.
The croissants took 3 hours to proof and honestly could have gone a little longer but the end result is something I’m happy with despite the stupid hurdles.

Place of work isn’t open yet, right now we’re just testing equipment. Oven is also sh because you barely touch it and it jumps 50 degrees.

I just had to share this result because with everything that went wrong I’m beyond proud of this result!!