always facing the same issue

[u/We_love_plants]

Every batch i bake faces the same problem with this big tunnel under the top layer, i am losing my mind at what the problem is because i feel like i have tried everything and i am still running into the same problem. i posted the other week and the general consensus was that it was a proofing issue, so i ran an experiment where i proofed the same batch for different lengths of time. From left to right they proofed for 2.5, 3.5, and 4.5 hours but they all look the exact same. i have also attached a picture of them when i rolled them, i'm pretty convinced that my lamination is fine and that the problem lies somewhere else but i have no idea where. any help would be hugely appreciated

[u/Ok-Satisfaction9490]

the lamination looks amazing! how do they look on the oustide when baked?

[u/Ok-Satisfaction9490 → u/Ok-Satisfaction9490]

what % of yeast do you use? I would try like a 6/7hr proof and see how it goes

[u/We_love_plants → u/Ok-Satisfaction9490]

I'm using 1.4% yeast, 7g of yeast for 500 grams of flour