Any help is greatly appreciated -
Would you normally going with higher or lower hydration if you move to 00 (caputo or giusto) from AP (KAAP)?? 24 hour rise in a wine room (57 degree) and cooking at 800 floor / 1000 dome?
Really looking for rules of thumb since hydrations see to go from low 50s to almost high 60s. And assuming that heat in an oven, do you lower the hydration if you want to do a multi day cold rise (of course with less yeast) Thanks!