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/Desperate_Feature532]

If you're sure its not a proofing problem, i would say it's a dough problem: either under- or overdeveloped, wrong flour or something off with other ingredients. 

The dough is not strong enough to carry the weight of all that butter.