2nd time making croissants

So 4 years ago I made croissants, failed and never came (or dared) to make it again. As Kerrygold butter was in sale and I watched Claire Saffitz video like 2836292 times.. I gave it another go.

The crunch is good, the outside could be better, my first batch (didn’t really cool before baking, which I did do in the second batch) did bleed a lot though. And the bottom is not undercooked but could be better. Any tips or notes?

First cross section picture was the one that bled a lot of butter, the second cross section was the second batch that did not bleed because it was refrigerated for half an hour before baking. The ones on the aluminium/cooling rack were also from the second (refrigerated) batch.