What November says about the Lehmann recipe is correct. It is intended for commercial use. In that context, the use of small amounts of yeast, along with controlling finished dough temperature, is calculated to prevent the dough balls from expanding too fast, using up a lot of space in the dough trays, and possibly running into each other in the dough trays. In a home setting, a few dough balls that double or triple in volume while in the refrigerator is unlikely to pose much of a problem, but it can be if you are making hundreds of dough balls at a time. A commercial cooler runs several degrees cooler than a home refrigerator but even then it can take a long while to cool down several trays of dough balls and keep them from growing too fast. So, controlling finished dough temperature and yeast quantity is important from a dough management standpoint in a commercial setting.
If you read what is written on the websites of yeast producers, I think you will see that they favor using larger rather than smaller quantities of yeast and higher temperatures in general. The biggest complaint they receive from home bakers has to do with failures that are attributed to temperature. This aspect was reported as to IDY at the theartisan.net website as follows:
Although warm rehydration maximizes the performance of instant active dry yeast, companies such as Fleischmann and Red Star suggest that home bakers use water ranging in temperature from 120 to 130, which is excessive. Since, leaching of cell constituents is minimized during rehydration when water is between 70-100 F, using lukewarm to warm water temperature in the dough is advised.
We have communicated with Fleischmann and have been informed that the vast majority of home baking complaints that Fleischmann receives about yeast failures stem from the dough being either too cold, or held at cold proofing temperatures. While 120° F. is certainly excessive for the experienced baker who has control of ingredients, weights, time and temperature, using this temperature does help the inexperienced baker to achieve a faster proof and and to obtain something tangible at the end of the baking process. It is important to note that Fleischmann's recommendations for their experienced retail and commercial customers are dramatically different, and comport with The Artisan's findings.