Croissant purists state 32 is the "perfect" number of layers a croissant should have.
In this link seeking the croissant perfection, you can find:
NOTE11, I had the misconception that the more folds, the more layers, the flakier it will be. Wrong. With too many folds, butter layers would be thinner and thinner, and it will be more likely for the butter to melt and leak. Even with perfect rolling, too may layers would mean smaller honeycomb "holes" in the crumb. With no sheeter and TX weather, I find 3 folds sufficient, any more it's risky.
You can get up to 27 layers if you make 3 3-folds. Doing one more folding would make 3^4=81, too many layers.
It's not compulsory, but you can get those 32 layers doing 1 normal-folding and 2 book-foldings:
Another reason your flakes are not large enough is the flour used.
- Croissant dough usually has butter in it, and long fermentation time; so a strong flour (high W value) should be used.
- In order the dough doesn't stretch back, and the layers of dough won't beak (letting butter from 2 layers get toghether), a value of p/l≈0.5.
That's something in common with pizza dough, as I wrote in this answer, so if you don't find flour specific for croissant, you can try with pizza one.