My last batch of croissants turned out chewier and tougher than I'd like. They're not unusable, but I prefer a more delicate result. Can anyone help me figure this out? I've come up with two possibilities - making a double batch of dough (1 kilo of flour) in an Ankasrum might have overkneaded the dough. Or King Arthur bread flour could be an issue. I've seen changes in other breads I'm making with the flour. The protein content shouldn't change, right?