Jamie, thanks for confirming the xxxx flour. That makes our lives a lot easier.
There's way too many variables to come up with a formula to tell you how much yeast to use. Here are just a few:
moisture basis of the flour
quantity/type of kneading
container shape, size and material
The only reliable method for predicting yeast activity is through trial and error. Control every variable (final dough temp, identical amount of kneading with the same intensity/tempo, same recipe- don't scale down or up, same bag of flour, same batch of yeast, same proofing temps, etc. etc.), use ballpark yeast amounts that you see in recipes similar to yours to give you an approximate target and then carefully note the actual amount of time it took to double. Once you dial in the yeast quantity for a given time, then you can start testing another length of fermentation, and, hopefully, because of the trial and error you've already put in, dialing in that length of time should be a bit easier. Once you have two lengths of fermentation, then the third gets a bit easier, and after that, it begins to become second nature.
Make notes of all your temps- water, ambient/flour, post mix dough, as well as pay attention to your yeast age and, to an extent, flour age. As long as you are fairly consistent when you make the dough balls, you don't need to measure your pre-fridge time, but definitely, write down your time in the fridge and your post fridge warm up time. If you're aware of all the variables and your dough doubles in too short or too long of a time, the next time you can match all those variables while adjusting the yeast accordingly. Eventually you'll be able to predict yeast activity to almost the minute in different conditions/seasons, but, for now, it's a lot of trial and error and note taking- lots of note taking.
Once you open your business, yeast will be a no brainer you'll be working with it so much. For now, though, it can get a bit tedious until you have plenty of notes to refer to.