Croissant baking temperature The short story - cant get the temp in the oven right. It gets too brown, if I lower the temperature it is not cooked and the internal structure is not as good as it should be.
The long story - so far I tried the following.

Preheat   Baking     Time     Internal structure         "Brownishness"
------     220 *      7min          10                       10
then       180 *      10min         10                       10
225*       180 *      20min         10                       10
230 |*|    180 |*|    15min         4                        10
250 | |    180 | |    18min         8                        8


Legend:
* - convection
|*| - top/bottom plus rear fan
| | - top/bottom

So, whatever I try I get them too dark or not cooked/ugly internal structure
What I'm missing here?
I know of 2 methods, the temperatures are for convection:


Start at 200C and keep it 200C, turning it down if they start to get too brown
Start at a high temperature and then lower it partway through, so you get an initial blast at about 200C for 5-6 minutes and then turn it down to 165C for another 9-10 minutes depending on size. This gives you the browning on the outside while cooking the inside


I don't do croissants often but when I do I use the second method.