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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.
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Tijmen
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find out they're just as nice as the sourdough breads
They're not. I mean a well executed fresh yeast loaf is a lovely thing when fresh, but never as good as a well made sourdough in terms of flavor. I would argue that fresh yeast can be better for toast and sandwiches though because of the soft, more closed crumb. Nothing worse than having your PB falling through the holes.
Polygon
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.