Hello! I am enjoying this new folding method quite a bit! There is one small problem for me. After the final book fold, the dough is thicker at the ‘seam’ of the book than the rest of the sheet. When rolling out the croissants, the area where this thick seam is creates bigger croissants on that end. On the other end of the sheet the dough seems to be thinner/regular and the croissants come out normal size. Despite running it through the sheeter, it seems the area where the final book fold occurs is just bulkier. I’ve even tried cutting instead of folding and placing one half of the book on top of the other, but I can’t get the ends to line up nicely and the dough starts to warm up at that point.
Another problem I am facing is that it seems when I am cutting my croissants some are springing back more than others and some end up smaller. Do you have any advice to combat this? Thanks!

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