Hi Nicole, you can freeze the dough at three different points. You can freeze it right after the dough is kneaded before it rises the first time; after the dough has risen once and then the loaf is shaped; or after the loaf has been baked entirely. We tend to prefer the last option, as it ensures the final crust color and texture turn out well. If you'd like to try freezing the shaped loaf, cover it well in plastic and freeze for up to a month. When you're ready to bake, let the loaf thaw in the fridge overnight (or the unshaped dough, if you've frozen it at that step). The next day, take it out and shape it if necessary, then let it proof slightly at room temperature until it looks puffy. (This may take up to a few hours depending on the temperature of your kitchen.) Once it looks nicely risen, bake as directed in the recipe. Happy baking! Kye@KAF

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