Why the extra yeast?
I regularly make the Jim Layhe No Knead bread with great results.
I recently tried making Pan co Santi  (jim lahey walnut raisin bread) I found on the internet. It called for 1/2 teaspoon of yeast instead of 1/4 teaspoon, why? (The normal recipe uses 1/4 teaspoon of yeast.)
Did the dough need more lift because of the weight of the nuts and raisins?