Butter temperature debate: counter rest or hot water bath for croissants?

I've been testing laminated doughs in my Chicago kitchen all week. Letting the butter sit out for 45 minutes gave me even layers, but the hot water bath method from a 1970s baking book had way less cracking. How do you keep your butter block at 62 degrees without a temperature controlled room? Anyone else find one approach clearly better after a few rounds?

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