Dude help

I've seen videos and posts here that swear by 2 even 3 hour proofs.  Personally I do about one hour.  It all depends on your bulk timing, temps etc but generally I think you just have to pick a time between one and 3 hours and see what works for you over repeat tries.  The signature of an overproof croissant is a flat croissant.  You know you proffed well of the final cross section is really bulb-like in shape.  As a side note I am a big believer of always err on the side of under proof then I compensate by using a higher oven temp to push the tighter dough.  I would say try 1.5 hours and see how that goes.  I'm happy to help on each bake ;) 

They should feel bubbly, jiggly, and poofy. The timing depends on many things, so it's better to go by the look/feel. Good luck!