I am a baking newbie. I am not making my own dough but buying frozen ready-to-bake croissant dough from a reputable local source. This source is said to also supply many local bakeries.
My usual practice is to put the dough on a aluminum catering tray (yeah I know, not even a baking pan at home), heat the oven to 425F and bake until outer later is golden brown. But I have a few problems:
When outer layer is just past golden brown, i.e. a little burnt, the center is cooked well. But if outer layer is perfect, it is a little doughy in the center.
its burnt where the dough touches the plate if the center is baked well.
For the first problem, I am trying to get around by applying some oil/ butter to the dough before baking, or turning the oven down to around 375F in the middle of baking. Seems to, to my untrained baking eye, make a little improvement, but not enough to solve the problem.
Any tips on how I can bake a better croissant? Thanks in advance!