United States croissant flour question - for those laminating by hand

I have been using King Arthur AP flour and it has been giving me a really hard time.

I finally increased hydration which allowed me to easily roll it out, fold 3 envelopes, and get a good honeycomb in a one day recipe. Once I tried to refrigerate the dough ball over night, the dough gluten developed too quickly and by the third roll it was impossible to roll out by hand without destroying the layers.

So my question is what is the best and most forgiving flour for making light fluffy croissants available in the United States.

Is there an equivalent to t45, like from a specific place where I can get it without importing it? Is t45 the best croissant flour?

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