I've made a number of the breads in Jim Lahey's book, and almost all of them call for 1/4 tsp of dry yeast (1 gram). The cheese bread recipe (it's on page 71) calls for 3/4 tsp (3 grams). That's how much I used.
I just got through the first rise (about 14 hours) and the result is HUGE -- many times bigger than what I've had with the basic recipe.
Has anyone made this bread before? Is 3/4 tsp possibly a typo? I skimmed through the book and found one other recipe (fresh corn bread) that also calls for 3/4 tsp.