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.