Frozen Dough

Last weekend I made some baguettes using a a pate fermentee.  I made the pre-ferment the night before and put it in the refrigerator over night.  the following day i mixed the dough and still had some pate fermentee left over.  I put it in a bowl and let it be while i tended to my dough.  After y main dough had risen i pulled off a little over a pound to use another time.  I froze both the dough and the pre-ferment and will be using them this weekend.  I have not worked with dough straight out of the freezer before and could use some guidance.

Cheers!