The smell of croissants baking is s tier

This is my 2nd attempt making them, and if you got any sort of perfectionism, these things will make you nuts – it’s so fun!

Flour. 357.1

Milk 71.4 20.00%

Water 135.7 38.00%

Sugar 46.4 13.00%

Yeast 6.4 1.80%

Salt 7.9 2.20%

Malt 1.8 0.50%

Butter 14.3 4.00%

641g

200g butter block   

3 day cold ferment

Laminate on day 2

I think I like more butter …. My favorite croissants are way more buttery, I wonder what the max butter block could be for this mix