Hi all!

I have a question regarding the yeast amounts while doing CF. I trying to find to optimal amount of yeast when I CF at aprox. 3 celcius. Does anyone have a sweet spot suggestion what amount of ADY, I should use when I don't have a specific ferment time, but want to CF anywhere from 24-72 hr.?
The chart suggest anywhere from 0.25 ADY at 72hr to 1.18 at 24hr 3.3 celsius.
My dough:
Tipo 00 flour 100%
Cold tap water 62% (amount varies)
Regular fine salt 3%
ADY (different levels)
Mix and knead well finished dough T. aprox. 23 celsius, 0.5hr. bulk, divide into balls, refritigate in freezer bags. Rest at RT anywhere from 0.5 to 2hr. before bake in Onni Koda.