FWSY overnight straight loose
I have made this recipe a few times with success so last night I decided to experiment. Instead of using AP I used Caputo 00. Did the over night bulk then shaped the dough and it look and felt pretty much as it has in the past. I put the dough in the frige last intending to bake today. When I took it out today the dough was far gassier, had tripled in size and was looser than in the past. I have read that 00 absorbs more water than AP so my question is could that have contributed to the looseness and can it still be baked? Also can I work more flour into it?