First time making croissants (kill me)

As you can see, I was baited by the exterior of these croissants as they came out of my oven, the beautiful flakes promising a bright close future as I cut into them. Unfortunately, I am a lazy bitch and I happen to have midterms soon, and after waiting 3 hours to let these hoes proof I no longer gave af about the 3 days I had spent preparing these. Mind you, this is my first time making croissants and I did a shit ton of research and so I learned you had to maintain humidity/DDT, which a lot of people did by putting a whole thing of hot water on the bottom rack of the oven. Does butter not melt in this universe anymore?? Yall wild but I digress. I wasn’t gonna take my chances so I stuck some hot water in there occasionally to get some steam while using a thermometer to maintain 26C within my oven. TELL ME WHY THEY ONLY ROSE FUCKING LIKE 50% AFTER 3 HOURS and barely did that wobbling thing. Anyways i baked that ish and it came out crisp and fragrant and delectable, until I cut into it and it turned out to be FLAT and WET and DEFLATED. Anyways yall better than me idk how some of u do this all the time butters expensive

Anyways if I do this again (I won’t) I’m gonna spray them with water and let them go at it overnight I saw some croissant intellectual talk ab doing that on here