Hi Cindy! We apologize for the delay in answering your baking question! For future reference, adding that amount of yeast is likely to speed up fermentation quite a bit, so I would try to let the dough be your guide. Once it's doubled during the bulk ferment (in the bowl) that's a good sign that it's ready to divide and shape, and you will likely want to bake the same day rather than refrigerate the dough again for the shaped rise. 

• Reply