Experience with reducing yeast amount in sweet dough?
I am an amateur sourdough baker, but lately I have been also experimenting with poolish and biga. I have been able to bake bread successfully with 1/16 teaspoons of active dry yeast for 300 g of total flour, and I would like to know if it is possible with sweet dough, such as dinner rolls, brioche, panettone, and the like. I have noticed that all sweet yeast dough recipes call for an enormous amount of yeast for some reason. For example, a few days ago I tried an easy version of the traditional panettone, this one is made with poolish and commercial yeast, unlike the traditional recipe that requires a sourdough starter and several days from start to finish. Here is the recipe I tried: https://www.kingarthurbaking.com/recipes/overnight-panettone-recipe [1]
While it turned out beautifully, the recipe called for one entire tablespoon of yeast, and the dough has only about 350 g total flour. I thought that was a lot of yeast, especially if I consider that I manage to bake decent breads with 1/16 teaspoons of yeast using almost the same amount of flour that is in the panettone recipe. I understand that any sweet and enriched dough requires more yeast than a regular bread dough because of its sugar and fat contents, but still I think that basically any sweet dough recipe that is on the internet calls for way too much yeast.
So, here are my questions. Does anyone have experience in significantly reducing the yeast amount in sweet dough recipes? I would not mind if I had to wait 5-6 hours or even longer for the dough to rise as long as the yeast activity keeps going. What would be the lowest percentage of yeast expressed by baker's percentage that can still rise a sweet and enriched dough without the danger of the yeast activity stopping?
Thank you for your insights.