Thanks for giving this a go!

Note that people do not even do that initial proof your recipe has, just maybe a ten-minute rest after initial kneading. Also, the pros in Brittany do some really cool folding & turning that is distinctly different from PLF (croissant dough) folds & turns; these pros end up with a circle, never a square that's folded in on its four corners. (That Quebec bakery, bless their hearts, but their recipe still differs from the cake commonly prepared in Brittany.)

Also, your recipe quantities are truly a bit light on the sugar & butter, NO JOKE. The butter & sugar are traditionally of equal weight, and their weights combined exceed the weight of the dough by a bit. Seriously! :D

The fresh-from-kneading ten-minute-rested bread dough, butter sheet, and sugar are folded & turned into a ready-to-bake cake in less than a minute -- even ~45 seconds or so. This cake was invented in 1860 when a pastry shop unexpectedly sold out of pastries early in the day, and they'd already used up the last of their flour as bread dough, and they needed something FAST. Anything that has proofing time, or is made slowly, is already guaranteed to be a break from tradition. :)

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