Crumb control and finally some decent loaves

After a couple of weeks of really dismal results dealing with change of season and change of yeast - back in the saddle with some nice loaves and the kind of crumb structure I am always striving to produce. I'm a smaller bubbles type of dude and like to see the inside looking more like this. The last few batches had overproofed while trying to find a good balance of ady verses the usual fresh yeast that has become so consistent for me. For the record this recipe which started as 600g T65 at 69% used .9g of ady as opposed to the usual 5g. That's less than a 5th when most conversions say 1/3. So it brings up an interesting point as to how accurate that conversion is. Could just be that the fresh yeast I have been using is maybe a little more active than the standard base that these conversions work on. All I know is that when I first converted to 1/3 is that I saw much faster activity than normal - dough was puffing up to triple size in just over one hour. This recipe relies on fairly slow rise followed by cold retard and based on experience turns out much better the slower the yeast is moving - usually after the first rise at room temp if the dough has less than doubled I know I am on the right track. That was the case here and maybe a little slower than normal, so, just goes to show how important, especially as a home baker the attention to reading the dough really is. And now off to defile these guys :)