Cold butter vs room temp for croissants, my Sunday experiment

I spent last Sunday doing two batches of croissants in my kitchen in Portland. One with cold butter straight from the fridge, one with butter that sat out for about 40 minutes. The cold butter laminated way cleaner, no smearing through the dough layers. The room temp batch had a denser crumb and the layers kind of merged together on the second fold. Am I missing something or do you guys also keep your butter cold even in summer?

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