Hamelman yeast percentage
I have been using Jeffrey Hamelman's "Bread" for a few months now, but only now I found something that I dont understand.
I am a little bit confused about the percentages of instant dry yeast. Lets take the first recipe in the book, the baguettes with poolish, for example. He says you have to use 1.1 percent of yeast in total. I am using instant dry yeast, whereabout he says that you have to multiply the amount of yeast by .33.
Ok, so if I have 1000 grams of flower, then according to the formula I need 11 grams of yeast. But this is fresh yeast, so I still have to multiplie this amount by 0.33 now?? That means that I have 0.363 percent of instant dry yeast. Isnt that too few or did I use way too much yeast all the time??? My rising times were ok, slightly shorter always then what Hamelman says but not significant.
Some one that has the book and feels like helping me out, please help me because I am really confused now.