Hi Donna, we're glad you're going to try your hand at making baguettes. Like we've shared with some other eager baguette bakers, the unbaked dough may not rise or have the same structure if it’s frozen, so we recommend freezing the extra loaves after they’re baked. You’ll want to remove one or two loaves out of the oven 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 them, pop them back into the oven for 5-10 minutes to defrost and brown. You can also freeze fully baked baguettes after they’ve fully cooled. Just be sure they’re wrapped up nice and tight and plan to eat them within 1-2 weeks (more exposed surface area with these loaves means that they’ll stale relatively quickly). We hope that helps! Kye@KAF

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