Tried freezing my butter for croissants and the lamination went sideways on me

I've been making croissants at home for about 8 months now and always chill my butter block in the fridge until it's firm but still bends. Last Saturday I got impatient and tossed it in the freezer for 20 minutes before the first fold. The butter got way too hard and when I rolled it out it just cracked into little shards instead of spreading smooth between the dough layers. After the bake half of them leaked butter out the sides and the layers were flat and bready instead of flaky. I went back to the fridge method on Sunday with the same recipe and they came out perfect with visible honeycomb inside. Turns out the butter needs to be around 60F and pliable, not rock hard, or it just shatters under the pin. Is there a temp range you all aim for when you pull your butter block out, or do you just go by feel?