This YouTube link making croissants uses an interesting technique, he uses waxed paper to help produce clean squares for the detrempe and buerrage. I may have to try that. It might not work as well for larger batches, though.
I did have one issue with his technique. He rolls the dough out to a generous 1/4 inch thickness at the end, I was taught to roll it out to more like 1/8 inch thick.
I just read an interesting paper on the BBGA site on laminated dough layers and optimal layer thickness. It also had a lot of information on butterfat. I’ll see if I can get the OK to post it here. If not, I can summarize it.