I made these following the recipe, not the blog and had more success than I thought I would for my first attempt at croissants! Two questions, first, I froze half the dough at the shaping stage for a week, the batch I made from frozen dough (thawed in the fridge overnight) did not rise nearly as much. Does the frozen dough need to thaw more? Secondly, if baking in a convection over, do you still lower the heat to 350 after 15 minutes? Or is it 400 on convection for the full bake? Trying my hand at these again this weekend :)

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