Craig, I answered you this in a message back in January, don't know if you want me to answer again, but here:
SAF Instant Dry Yeast, red bag not gold. I use ~1/8th tsp, +/- depending on fermentation temp, for a batch which is based on 1000g 00 flour, usually 59-62 HD. I do a short mix/knead (about 3 minutes at lowest speed in Bosch Compact Mixer) then roughly ball and let sit covered for an hour, then I ball into a tight smooth ball and bulk overnight, 8-12 hours depending on room temp, which is usually 60-70F. Obviously, if it's closer to 60, I bulk longer, and if it's warmer, shorter. Then I ball and into trays. If it's warm (over 70) I usually stash them in the fridge for part of the balled time - if it's very warm out I leave them in longer to prevent over-proofing. I probably work with cooler / less developed dough balls than a lot of people do, from what I've seen. From the time I start mixing until I use the balls is probably ~20 hours.
Sorry, I'm not super scientific, I do a lot by look/feel of dough.