Specifically the "Two Castle Rye" forumla in that book. It's a 37% rye bread(some in starter, some in main dough), with the other flour being half BF and half high extraction flour. There are also a whole lot of soaker(seeds+ coarse ww flour) in there. My question is about the yeast amount in the final dough: it's a whopping 1.2%, with a 50% levainin the final dough, seems too much? I still stuck to the formula and tried it last night, way overproofed. I already cut the bulk rise from 1.5 hrs at 80F to 1.5 hrs at 75F, divide and rest for 25 min, proofing from 1 hour at 80F to 40min at 75F, the dough was cracking on the surface before baking, and came out flat as expected. So is it a mistake in the yeast amount? Most of other similar formulas in the book has 0.1% to 0.5% yeast in the final dough. Or is it a mistake in the rise/proofing time? Or is it that I didn't develope the dough enough so it couldn't withstand that much yeast/fermentation?

I want to try again soon, would appreciate if anyone here who has tried this bread successfully share some insights.