Hi there, in the comment section for the original recipe, KAF replies to "Phil" recently (Nov 2018) that he has two options to make this recipe ahead, bake and freeze or parbake and freeze. It doesn't describe the technique explained here. So my question is: what's best practice in terms of flavor if one is to make this ahead for Thanksgiving? Shaping and freezing as described here, thawing the day of? Or what you recommended to Phil, bake and freeze then thaw and reheat? Also, if you guys could help me out with 20% more of 2 1/2 teaspoons of yeast I'd appreciate, LOL! I use SAF red. Likely making this the weekend before the feast. Thank you!

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