It's a lot less yeast than I usually use, but I also only let it rise for an hour or two, not overnight, so I suppose that accounts for it. Assuming for simplicity's sake that rising & proving time is directly proportional to yeast quantity; if you had a limitless supply of both yeast and time, would you suggest less yeast and longer rise, for better bread?
Lord, I'm not really qualified; I've only been baking for a few weeks. My justification for writing this was more that I thought I could put it in a style that a new audience would be receptive to, rather than any perceived expertise on my own part.
That said, received wisdom is that loooong, slow ferments give more flavourful loaves. That's usually achieved with tiny amounts of yeast and time in the fridge. But please, go ask the experts over on /r/breadit, you'll get a much more reliable answer there.
