Hi there, Michaela! We typically have better results with freezing a whole loaf after it's been baked, but you're welcome to experiment if you'd like! Freezing raw yeast dough is usually most successful for pizza because it's flat or with rolls because they're little. If you do experiment with freezing the whole loaf before baking, the folks at our Baking School recommend increasing the yeast by 10% and freezing it for no longer than a week. Happy experimenting! 

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