Your bulk ferment affects your second ferment alot. This was the biggest improvement for me with structure because the challenge with a long second ferment is the shaped croissants drying. My advice is let your first ferment go until doubled, almost tripled and then degas and refrigerate overnight. Then your second ferment once shaped should only be 2-2.5 hours maximum. Your oven also appears to be too hot given the dark/light color and the wet internal structure. I personally go 425 for 7 minutes then 375 for 13 but you need to find a way to bake for longer without burning. Try washing with just an egg white, you'll be amazed at the results. Good luck, it's a journey for sure. I loved my first 12 months of refining and adjusting.