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I've always found fresh yeast pretty impervious to retarding. Once the ferment takes off there's little stopping it. I just bung them in one after the other, top oven on highest in a casserole dish then bottom oven at 180-200.
Polygon-
Yeah the big loaves are all sourdough, I've never really done 'proper' bread with yeast just rolls and other small stuff. Sometimes I want to but I fear I'd find out they're just as nice as the sourdough breads which would be a serious blow to my value system.
First pic is loaf number 2 from another batch and some small rolls from the King Arthur recipe I posted earlier. And the other pic loaf number 2 from the previously posted batch.
Tijmen
Oh RE: fresh vs dry yeast maybe I should pre-soak and add sugar even when the packet says it's not necessary but I'm getting far more consistent performance and faster action from fresh yeast.
Today's loaf is the first of two, still experimenting with getting two breads from one dough. I'm throwing the whole dough in the fridge fairly early on and then giving the first one a couple of hours of bench rest before baking and bake the second straight from the fridge. The first one is usually slightly under and the second one slightly over but I reckon I'll get the hang of it.