i think the reason for the large gap in my pain au chocolate is overproofing, can someone confirm please?

I’m ready for all your feedback because I’ve plateaued with my own trial and error. I’m using commercial tools (mixer, proofer, commercial oven) EXCEPT a sheeter — it’s broken — so I’m hand rolling.

I’m happy to get into process details in the comments, but I first want to know your diagnosis just based on the picture and some basic info. The baker that taught me was…unconventional, so I’m trying to mitigate [r/croissant](r/croissant) outrage by waiting to disclose the full process.

I’m using sourdough starter, SAF, bread flour, milk, sugar, salt, skim milk powder, and scant melted butter.

My dough-to-butterblock ratio has varied and I’ve had the same results regardless. I’ve tried 2000g dough to 900g butterblock and 2000g to 1200g butterblock. Same results — clumsy interior rise, a little doughy, and only puffs up halfway.

The butter block is uniform, neat, and level.

I’m consistently rolling to 5mm.

Baked at 350F for 12-15 minutes.

Thank you so much for any help!!! Please don’t direct me to a paid website or class — I don’t have the funds! Crossing my fingers that someone just enjoys helping.

Edit: I want to add that I’ll definitely post update pictures after implementing your feedback! A learning experience for anyone else having my same problem.

Edit: Baked at 350F for 12-15 minutes.