freezing bread dough....
Hello! long time lurker here, don't post much, too much of a noob.. :)
I was thinking of getting in the kitchen this weekend a whipping up batches of various bread doughs that I can put in the freezer then simply take out and unthaw and bake when I need them. But I am unsure at what a point is it safe in the bread make process to freeze the dough. After shaping? should I rise once then freeze? After a second rise?
I am hoping the question is clear, I apologize if it is not.