I made more molasses cookies. I made a double batch to give-away.

It's also a ciabatta week. I usually would cut and bake the whole batch then freeze what I didn't need and thaw. Last batch I tried leaving the dough in the fridge and baking as needed. I did cut and freeze some dough then thaw and shape as needed. That works but not as well and I still need to work out the timing for thawing/shaping/rising. Pulling off and shaping some cold dough really is the best option.

I kept my challah dough in the refrigerator for a month and it still had some rise in it. I did not try eating it because I didn't want to risk making myself sick.

I also have been letting them rise at room temp under a quarter sheet of parchment. This morning I let it rise at room temp inside a tented baking bag. They came out higher so maybe the parchment has been weighing them down?

I made New Haven style pizza but for some reason the dough was really elastic. I took it out of the freezer and let it thaw in the refrigerator then for the last few hours I let it sit on the counter. I will try thawing and rising for longer. This may make it a little more relaxed.

Anyone ever converted from compressed yeast to instant? I have a recipe that calls for .8 oz of compressed yeast. The calculator I found on the web (https://www.omnicalculator.com/food/yeast-converter) says this is 7.5 g.