freezing dough > newish baker
Normally I make half recipes of bread and bake often, but for some reason I decided to make a full recipe today and it's far more bread than I can or should eat before it stales.
My plan is to make bread bowls for a chowder later, between 4-6 of them, or maybe 2 bowls and a couple small baguettes or batards, but what i'd prefer to do is just divide the dough and freeze it to shape as i wish later.
What are your suggestions? How long will it keep in the freezer?
I peeked around in a search but mostly people talked about freezing already baked bread but i want to freeze the dough and then thawi it out and shape before baking.
also i don't know the hydration thing, except this batch is pretty slack > i don't know if i could tell you a hydration percentage tho. i didn't knead as much and am letting proof overnight in a cold oven in a dough bucket.