Just a quick note to thank everyone here who's keen on "very little yeast, long fermentation" approach.

I've been trying this with a couple of my formulas, and it's worked GREAT - and lets me be more organized baking during the work week.

Did a batch of olive-cheese loaf (quantities in grams)

and got away with 0.2% of instant yeast to get the job done.  It took about 8 1/2 hours to double in size in coolish room temp (~15 Celsius) overnight, with a 90 minute pre-bake proof.  Results:  great.

Just baked off a batch of house bread this morning

that I started last night with 0.15% instant yeast.  Doubled in ~10 hours at ~16-17 Celsius, 2 hour pre-bake proof and again, great results.

With both formulas, started oven at 500F, slashed & loaded loaves (each ~800g), sprayed water inside for 7 minutes, then down to 400F for another 40-45 minutes (or until crust is done to your liking).  Internal temp at end of bake for both loaves was ~205-208F.

I'd share pictures, but my sweetie's got the camera for a road trip this weekend.

I've found it's worth it to go low, and go slow - give it a try.