Reinhart Vs. Forkish regarding yeast

Anyone know why both of these authors advocate LONG bulk fermentation (overnight in fridge) but have HUGELY different recommendations on percent of yeast?

Reinhart, "Artisan Bread Every Day" (2009).  "Lead Bread" recipe:  680 grams flour, 510 grams water at 95 degrees F, 14 grams salt, and SIX GRAMS OF INSTANT YEAST!

Forkish, "Flour Water Salt Yeast (2012),l j, "Overnight White Bread" p.89:  1,000 grams flour, 780 grams water (90-95 F), 22 grams fine sea salt,  8/10 GRAMS INSTANT DRIED YEAST (SCANT 1/4 TEASPOON. 

Forkish has a LOT more flour and a LOT less yeast!   What is this all about?  It's not about the hokie pookie!

Many ;thanks.  Jim