How to bake croissant?
As a regular croissant maker, and reading lots of croissant recipes from different french chefs, they all say the same information: the butter quantity should be the third of the doughs weight.

So if your dough measure about 900 grams. The butter used should be 300 grams.

I think you added a lots of butter into your dough and you didn't rest the dough enough in the fridge for at least 30 minutes between each folding step.

UPDATE

As a personal experience, to prevent butter from melting even before baking, let the shaped croissant rest at room temperature for couple of hours. Pop it up into the fridge for 30 minutes, then bake it.

This will prevent the butter from quickly melting and ruining the croissant layers. Usually, you should use European butter as it contain less amount of water. Try some french AOP butter (if you can find it), and the result would be different than using the commercial butter.