Hi Evone, its's true that both methods can be used, and one's not necessarily better than the other. For best rise, your goal is to have the yeast as inactive as possible when freezing, which is why we call for shaping immediately and freezing, skipping the first rise. The flip side is that this sacrifices some of the flavor that comes from two rises, which is why some recipes suggest allowing the first rise to happen, then shaping and freezing. Really either method can work, you're just trading off between optimum flavor and optimum rise. Mollie@KAF

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