So there is No difference between Portioning out the dough immediately after mixing, then Resting overnight vs. Resting overnight, then Portioning (besides elbow grease)? I've always done it the first way (immediate portioning before resting), but all the articles recommending the overnight rest always give directions to portion post-rest (without explaining whether that's important).

On a separate-though related topic, I always freeze most of my dough immediately after portioning (I'll leave 8 dough balls in the fridge to rest-then-bake the next day, but put the rest of the dough balls in the freezer, with no overnight rest in the fridge). Does going straight into the freezer impact the dough resting process in any way (would it be better to rest all the balls overnight, then freeze what I'm not immediately baking?) I've looked and looked for a substantive answer to this question without success.

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