Are you really planning on using fresh yeast? Or Active Day or Instant?
What kind of flour are you using?
What kind of salt (Morton kosher, diamond crystal kosher, table salt?)
The amount of yeast depends on how long you plan on fermenting the dough. You should go at least 6 or 8 hours, but overnight is better.
Is there a place where you are getting this recipe so we see the rest of your plan (the workflow, etc.)?