Adjusting yeast quantity for overnight shaped refrigerator proof to avoid overproofing
Subject kinda said it: I've been trying to use a few recipes from The Bread Bible from Rose Beranbaum (actually, question applies to all bread recipes). Due to my schedule, really the only way I can make bread is by kneading and rising the day before, and refrigerate the shaped loaf (which I believe is good for flavor anyway) and then dechilling the loaf in the morning for 45 mins and then baking. Using the quantities of yeast supplied in recipes results in overproofing, so I'm wondering how much I should reduce the yeast in the recipes by. (I saw this pure awesome converstion chart for yeast that said "if you're proofing at temparature X, reduce yeast by Y" and so on, but I can't find it after an hour of searching). Help!