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It’s so difficult to tell. How you make dough, do you use warm water, what is the temperature and pressure in the initial proving period, what is the flour, when was the salt added, are you retarding at the top or bottom of your fridge, how cold is your fridge etc etc. There are so many variables it is difficult to gauge if halving the yeast is going to achieve the desired outcome.
dancing james
Fyoosh
Thanks @Thrustvector! So halve the usual 10g yeast to 5g, overnight in the fridge and then do I still knead briefly and do a second prove out of the fridge before putting in the oven?