Croissants are a Bust

I love Croissants! I've loved them since my one and only trip to Paris during which I was served Croissants and lovely french coffee upon waking each day in my hotel. The croissants that I just made were an insult to the noble form. I followed the directions and don't think I got anything wrong really. I might have made the rolls tighter when shaping them, but other than that I don't know...My oven is somewhat erratic and unpredictable, but I thought I had gotten used to its eccentricities. They took so long to brown on top at the temperature recommended in Local Breads that the bottoms were tough and over-cooked. The interior was not really satisfactory. The flavor was ok, but not superior. I've had trouble with the time and temperature of the last 2 recipes from Local Breads after having much uniform success before with Leaders book. I'm going to go ahead and blame myself and my slightly wacky oven for this one though. It was an unfamiliar dough and process and I assume I just missed some minute but crucial detail. I'm going to go back to the drawing board and try another option for BBD#10, and save Croissants for another day. Disappointed!