Hi there, David! While you might be able to freeze this dough after all the folds are completed, it won’t buy you much time if you’re trying to shorten the prep time. (It’ll require an overnight thaw in the fridge and then a few hours of rising at room temperature after being frozen.) We think you'd be better off using the 72-hour rest in the fridge to build flexibility into your schedule, but you're certainly welcome to experiment with freezing the dough. Happy baking! 

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