Has anyone here tried to freeze a loaf of bread (dough) that was ready to bake--or maybe right before the final rise (after tension pulls)? This works for pizza dough, but then, the dough is formed into a crust after warming up. The pre-rise version works for those frozen Rhode's rolls pretty well.
I'm thinking of just an hour or two to take off the chill, then into the hot oven.
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