Freezing Dough?

Freezing Dough?

I have a batch bulk fermenting and was thinking about freezing half for baking later in the week.

Since its now spring in New England and we don’t refrigerate (air condition) the house unless its unbearably hot, the bread is molding faster.  I’m splitting the loaves and freezing half a baked loaf for a day or three but its never as nice as fresh baked.

I was thinking of freezing half after bulk ferment, then defrost it in the fridge, ferment it again and bake.

Thoughts/Experience?

Wendy

Source: Fresh Loaf