Hi MoreBeta
You're right about the amount of yeast affecting the speed of rising - put simply, the more yeast the faster it'll rise, the less yeast the longer it'll take. Not so sure about 'further', though!
Once yeast is dissolved, it can be used straight away - no need to wait.
Sadly I cant eat any of it as I am severely intolerant to gluten - I have never tasted any loaf of bread I ever made. My family say they are nice though.
That's too bad - I really feel for you!
I'm sure you'll have researched the subject thoroughly, but, just in case, have look at this post on my blog dedicated to GF baking
BTW, LEL, I notice, in your pic, a sachet of fast-acting yeast. If this is the yeast you're using, I'd recommend you change it to either fresh yeast (available from Sainsbury's or Asda at the bakery counter) or dried active yeast (available from every supermarket - and HFS and small baker - to be found in the Home Baking section).
Unfortunately, I have no experience of using fast-acting yeast in the small quantities we're using here.
My Mumsnet loaf (pictured above) was made with dried active yeast.
One thing we haven't covered is the softness of the dough - the more water you can get into a dough, the better it will rise. Which is why I've included 350g of water (70% hydration - ratio of flour to water, 100:70) - the dough really does need to be soft and squishy.
Might be the answer to your problem, Coffee.
The beery smell is unlikely to come from proving it too long - I regularly prove mine for 24 hours or longer and there's no sign of it. Most likely it's because the loaf is underdone in the middle - but it's difficult to be certain.
Don't let it prove too long. I would say 20 - 30 mins max in a warm place.
As I said earlier, I would never put a time on the final proving - the baker needs to make a judgement about the size of the loaf relative to first putting it to prove. If it hasn't risen after the 30 mins you're going to get a dense loaf. You will most likely get some oven spring, but it's not something a beginner can rely on.
blueyama that's an interesting oven you've got there. I'm certain you'll be able to make bread in it. Have a look at this quick bread, ready in minutes. You're only risking 100g of flour (if you have no s/raising flour, use plain flour with 1 tsp baking powder), so you can experiment without it costing too much.
I'd use the 250W setting initially, then, if that works OK, then try with 500W. If you can bake the 13 minute bread, and you have access to yeast, have a go with 200g of bread flour, made into 4 rolls. I'll let you have a recipe if you need one.