Easy Sourdough Croissants // step by step // Beginners Pastry at Home

I'm by no means a 'straight lines and perfect measuring', kind of baker. For me, it's all about having fun and I have fun when I make these sourdough croissants.
Full details can be found here: homegrownhappi...
Dough Ingredients:
450g strong flour
1 tsp salt
3 tbl spoon sugar
250ml cold water
150g active sourdough starter at 100% hydration
50g unsalted butter
Butter packet:
250 g unsalted butter, room temperature
1.5 tblsp flour
Egg wash for the top
Day 1:
Prepare dough by mixing together all the dough ingredients and form a dough ball. Cover with a damp towel and leave on the bench for three hours before transferring to the fridge overnight.
Day 2:
Mix together the flour and 250g unsalted butter, then roll it into a rectangle of about 20 x 30cm, in between two sheets of baking paper. Place in the fridge to firm up slightly, but ensure it’s still pliable and a similar consistency to the dough.
Take yesterday's dough from the fridge and roll it into a rectangle double the size of the butter packet. Place the butter packet on the bottom end of the dough and fold over the top end. Fold the sides over to tuck in the butter.
Roll the butter and dough out flat before folding it out. Then allow the dough to rest for about half an hour. Place it in the fridge at this stage but don’t let the butter become too hard so that it can’t be rolled into the dough. Look for the butter and dough to be similar consistencies. If your kitchen is on the cool side, the dough can just rest at room temperature.
Repeat this step three times in total. (If the butter cracks while rolling, let the dough rest at room temperature for a bit before continuing as this means the butter is too cold.)
After the last fold, chill for 2 hours before rolling into a long rectangle. Cut the rectangle into long triangles of about 10 cm width and 25 cm height. Roll the triangles up tightly, starting from the bottom and rolling up to the tip.
Leave the rolled croissants to proof for four hours on the bench before transferring to the fridge overnight.
Day 3:Preheat the oven to 200 degrees Celsius.
Though the video says to bring the croissants to room temperature, I now have much better results baking them cold from the fridge.
Brush the tops with egg wash and bake for 25-30 minutes.