Laminated dough fight took my whole Sunday in Sacramento

Tried making croissants with a homemade butter block and it started leaking out the sides during the third fold, so I had to chill everything and start over twice. That one batch ate up like 7 hours total, and the final bake still came out flatter than my last attempt with store-bought pastry dough. Has anyone else had butter block temps that just refuse to cooperate, or am I missing a trick with the rolling speed?

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