Hi Joni!
With a W456 flour and P/L 1.14, I wouldn’t change the salt or yeast at first. I’d start with 500 g flour, up to 320 g water, 1 g fresh yeast, and 12 g salt.

Reserve about 20–30 g of the water and only add it if the dough can take it. With such a strong flour, focus more on gluten development, resting, and keeping the final dough around 23–25°C than on mixing for too long.

For the 24 h vs 48 h test, keep the formula exactly the same and change only the fermentation time. That way you’ll really see how the flour behaves. If the 48 h dough is still too tight, adjust fermentation before changing the yeast.

I’d test the original hydration first, then move gradually toward 65–66% if you want a lighter, more extensible dough.
Tell me how it goes!