Extreme novice needing advice

It all boils down to how much (per weight) is the ratio of yeasts to flour. Most baker recommend 1-2% yeast (yeast to flour weight). So, a dough that has 100g flour, 65grams water, should have 1-2 grams yeast (1/3 - 2/3 teaspoon). typically, a dough with so much yeast, will ferment for upto 3 hours if all ingredients are at room temperature. If you plan to use the dough later, refrigerate it, otherwise the dough will be overfermented and will be spent. Using a spent dough results in a bread that is dense, ill flavored, and ill colored.