Hello All.

I tried two breads this weekend with fairly good results.  The first one I made using Peter Reinhart's formula for whole wheat sandwich bread.  I may need to try that one again.  I didn't get a very good oven spring.  I tried it as a freestanding loaf, but think I'll put it in a loaf pan next time.  The freestanding loaf kind of spread out too much during the final rise.

The second loaf was a 100% whole wheat sample loaf from Beth Hensperger's bread machine book.  My husband liked this loaf the best.  I used the dark setting on my machine and it got a really thick dark crust.  I did notice that the dough wasn't smoothly baked as it had a funny nodule protruding out of it and some folds on the underside.  I think this means I should've added more liquid (the recipe called for milk).  Yes?

My question for the day is this:  I've been told that fresh homemade bread is only good for 2-3 days and then it looses it's - well - freshness?  I was wondering if anyone had any tricks to extend the freshness of a loaf.  I simply don't think I have the time to bake bread every 2-3 days.

Has anyone had any luck with freezing bread?  Does it still come out of the freezer tasting good?

What about making enough dough for 2 loaves, baking one loaf, and storing the rest of the dough in the freezer or refrigerator?  I that possible?

Oh! and if anyone lives in North Carolina and is willing to give a bread baking lesson give me a shout.  I'm still not certain what good dough should feel/look like and seeing an experienced baker work either baking by hand or machine would sure be helpful.

Thanks for ideas.