Does anyone here have experience with a sheeter. What reduction steps do you take for a croissant dough or puff pastry.

Is 3mm each pass too much? eg 21 18 15 12 9 6

Do you have to rest the dough longer in the fridge using a sheeter compared to hand rolling?

Do croissant doughs need to be less developed before going through a sheeter

Is it better to have a higher hydration dough? 55%-60%

Any help would be greatly appreciated

many thanks

Ryan