ok so a couple tries later and the lamination I feel is much more precise (12 folds in total).
A 2:1 mix of strong 00 flour (I use for pizza) and all - purpose flour, 60 % hydration dough, 1.5 % yeast, 2 % salt, 12.5 % sugar, I didn't use egg milk or butter in as i thought thiis might make the butter less mixable with the dough. I ferment over night in the fridge before encasing the dough the next morning, purposely not develeping much gluten when i make the dough kneading much less then i would for bread.
The beurrage is 50% the totalweight of the flours
It is a bit warm at the moment in my kitchen, temperature ranges from about 22 to 25.5 over the 2 hours I was proofing in the oven (turned off!) with a small tray of hot water to create some steam (not enough to increase the temperature of the oven.
They roughly double in size and I preheat oven to max and then turn down to 200 c once i put them in.
very small amount of butter leakage during baking.
Like I say lamination I think is much improved I can see clear layer after shaping but I want to achieve that honeycomb structure https://www.google.com/search?q=dominique+ansel+croissant+recipe&rlz=1CAKSOU_enGB869&sxsrf=ALeKk01C0L7fStYYzY0GPyQDSwoRECgKOw:1586721763935&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjm2eKY1-PoAhWVh1wKHTkeCiQQ_AUoAXoECBAQAw&biw=1366&bih=641#imgrc=aQZosx6Au7elgM
which im not far off but still not got it
my guess is shapping? or dough recipe or proofing (perhaps over proofing now?)