Hi there, Margaret! We don't recommend freezing raw dough as it can cause the yeast cells to rupture which makes for a poor second rise. If you'd like to experiment with this, we'd suggest trying to freeze the dough right after shaping it and baking it within about a week of making the dough as the dough will degrade more the longer it's frozen. For best results, we recommend baking the bread and letting it cool fully before wrapping the bread well and storing it in the freezer. We hope this helps and happy baking! 

• Reply