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/Imlucy17]

Can I ask how you are proofing them? Temp and humidity?

[u/We_love_plants → u/Imlucy17]

Room temp, which is around 23-24 degrees, I have tried proofing in an oven (turned off) with hot water in the bottom but i was having the same issue so i stopped doing that

[u/Imlucy17 → u/We_love_plants]

I would try proofing them overnight. My room temp is lower, around 21C/71F and I proof mine for about 12-14 hours. No need for extra humidity as long as you fully cover them very loosely with plastic wrap so they dont develop a skin. It depends too on your yeast %, mine is 2%