I've got that recipe that calls for 21g of fresh yeast for buns that shall only rest for one hour: https://translate.googleusercontent.com/translate_c?depth=1&nv=1&rurl=translate.google.de&sl=de&tl=en&u=http://www.chefhansen.de/2013/10/07/the-golden-october/&usg=ALkJrhjEB2ncHCn-QroNukS7DWPli2tLBA
If I want to proof the dough overnight or for 24 hrs, 48 hrs etc: how do I need to adjust the amount of yeast to use? Is there any rule of thumb to apply?
Edit: The ingredients for the buns are:
- 250 g Hokkadio Pumpkin
- 50-75 ml of milk
- 21 g cube fresh yeast
- 150 g wheat flour type 550
- 360 g whole wheat flour sifted, remove the bran for later
- 1/2 tsp caraway seed
- 1/2 tsp fennel pounded
- 2 tsp salt
- 60 g butter