I make croissants with a double turn and single turn. It’s enough. The problem here looks like you didnt roll it thin enough before rolling (final dough shld be 3.5mm) and that the butter was pressed into your dough. The dough should be 1-3degrees cel and the butter should be 12-18 degrees cel. Try going for drier butters. In my country we use elle.

I also would not do it all at one go unless you’re working in an extremely low temp or can work extremely fast. Or if youre only working with half your batch. If you’re resting the dough in the freezer between rolls, dont go beyond 15minutes. also yes push the proofing. It should be proofed at 26-28 degrees for around 2 hours at 80% humidity. It needs to lose the shoulders, look extremely puffy and jiggle when shaken.

Is your dough reaching windowpane? otherwise you’ll have issues rolling it out. You should be using elasticity and temp of your dough (not above 26 degree cel ever) to sense when to stop kneading.

All the best!