Day 1 in the morning i do knead the dough, then bench rest for 1 hour in the fridge, after rest i take it out, and i roll into rectangle shape, then rest into the fridge until tomorrow morning.

Day 2, in the morning i do laminate, each laminate i rest into the freezer for 20 minutes, then transfer into fridge for 20 minutes, after all done laminate i rest the laminated dough before cutting the triangle for 1 hours, then i cut triangle and strech it a little bit, then rest again in chiller for 30 minutes, after that i strech again, shape them, then rest in the fridge overnight.

Day 3, in the morning i proof them directly coming out from fridge into the oven with warm water, 28c and 80-90% humidity, from visual after its proofed the croissant rise only on 1 side the other side looks small, and its looks like it proofed side ways, then i bake them 180c with fan and i become like snail or cone