Good question, Zazzi. Rather than freezing completely unbaked dough, which might not rise or have the same structure if frozen, we'd recommend freezing par-baked baguettes. Go ahead and bake them most of the way so that the structure fully sets, but pull them out about 5 minutes early, when they’re still lighter in color. Once they’re fully cooled, wrap them up airtight and freeze. When you’re ready to serve the baguettes, pop them back into the oven for 5-10 minutes to defrost, crisp up, and more fully brown. Hope this helps! Mollie@KAF

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