I haven't fired these up yet, just noticing the difference in the feel of the dough. I made the dough last night, set in fridge overnight; the dough was still very tough this morning when I punched it down. I am just remarking on the feel of the dough directly after kneading and this morning. Back in the fridge for 2 day ferment. Do you knead less, more or the same with 00 flour then bread flour? The way the dough feels I thought I might need more water.