When to freeze dough for later (after which step)?
I dont have much time to baking bread over the weekdays so my only time to do so is during the weekend. I was wondeirng after which step I could freeze the dough to bake it on another day? For example, can I mix the ingredients/make the dough and freeze it (before fermenting), thaw it and let it ferment, punch it down and freeze it, thaw it and let it rise and bake it?
Sort of like this:
Monday: make dough and freeze it
Tuesday: thaw it, let it ferment and freeze it
Wednesday: thaw it, let it rise and bake it
Will flavor be affect in a negative way? Texture?