Hi Bill! Freezing doughs with activated yeast always risk that they won't rise well because activated yeast dies at temperatures that cold. So if you can avoid it, do. The fully baked loaves, however, could be frozen for a couple of months. As for staying in the fridge a little longer, we think it could be stretched to 24 hours but you'd want to deflate the dough halfway through so it doesn't over-proof. Annabelle@KAF

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