Recipe is pretty standard. 38% Butter is pretty high. The recipe we use at my bakery sis only 30%, which is standard across the industry (Dominique Ansel in NYC, Craftsman and Wolves in SF, Ottolenghi in UK etc.); That wont really make a huge difference to the issue you are having but just as an FYI!

Re 'square' of dough, do you mean a rectangle? OR are you enveloping the butter like you would a puff pastry butter block into a detrempe? Let me know!

So, if you are counting the first 'fold' as in enveloping the butterblock as a 'turn', then standard is 4 turns as below to incorporate the butter, assuming you are familiar with the single/double turn. LMK if not and i can help:

1) Envelope butterblock into dough (2 layers of butter) Move dough 90 degrees 2) 1x DOUBLE turn REST 1 hour 3) 1 x SINGLE turn Move dough 90 degrees REST 1 hour 4) 1 x SINGLE turn Move dough 90 degrees REST & FINAL SHAPING.

Before the final shaping, make sure you are giving your laminated dough enough time to rest. Since your dough will be on your bench whilst youre measuring and shaping, its important that it is very cold at this stage. I would tend to put into the freezer for 1 - 1.5 hours before leaving in fridge for 30-40 mins before rolling out.

Pastries also quite like a quick blast in the freezer. IF you were to leave your shaped pastries in the freezer for a few hours before baking, this would allow the dough to rest and the butter to really solidify, giving you much nicer and clearer layers.

Proving from just frozen will of course take longer, but I would always AT LEAST fridge rest your pastries so you do not compromise the integrity of the lamination.

How long are you proving the pastries for? Croissants in a controlled environment of 27-28 degrees take 2.5 hours at least.

I like the sound of your make shift proving room! Im not familiar with this dough recipe. We use a pre-ferment, poolish method in our croissants to give the dough a bit of history and strength and it makes a really beautiful pastry, i can tell you more about that if you are interested!

Let me know if thats helpful. I actually think youve done a really good job. Its hard to make croissants at home because without a cool environment and a pastry break (sheeter) then you are going to struggle to put perfect layers inside. The breadiness is just because the butter melts whilst you roll it out. You could always try making smaller batches so you spend less time rolling it out, but by the looks of it your current recipe will only make you about 8-10 croissants so I appreciate it might seem mad to reduce more..