yes, try doubling it. You can always tailor your yeast amount to when you want to bake. I cant give you exact numbers because Water temp, flour temp, friction factor in mixer, how long you mix, hydration, room temp, how fast you ball, how fast they go into fridge, what flour you use, and other variables all come into play. Start by doubling the yeast amount and try using your doughs over a few days. Keep notes on your best results. Keep EVERYTHING the same each time and you will zero in on your perfect yeast amount.
good luck and have fun!