Dough- freeze or refrigerate for baking later?
I've only made bread straight through. I have 2 questions about prepping dough and baking it later:
1) What are the stages for baking bread during a work week? Is there a way to break it down to do what ever needs to be done in the morning and at night? I just got a KA pro 600 and am thinking of trying to make bread during the work week as I want to get my practice in.
2) We will be staying at a friends place in the mountains for 4-5 days. Sometimes just 2. I would love to make bread this weekend for the new years dinner, but since there is no stand mixer or time to hand knead anything- it will be an active weekend- is there a way to mix dough and then refrigerate or freeze to bake later? If so, what stage and how long can you do this? I've read that you never freeze dough, but if I just want something better than I can find at a regular grocery store, will it work? For this specific instance, can I make dough or some parts of it friday, and bake it on monday?
Will the frig/freezer storage be different for different types of bread? I.e., artisan bread using a preferment or poolish (I'm trying to get my starter back to life), or parker house rolls, or sweet breads, etc.
Alternatively, can I mix dough on a friday, and bring it up to the mountains and bake it saturday night for dinner (versus my previous example)?