BREAD baking

[BleeckerSt_Girl]

I just saw in the book where they say you can freeze 1# balls of dough, and just thaw overnight in the fridge before baking. Has anyone tried this yet?
I think I'll it with my next batch. Being a household of one, I just don't eat that much bread, no matter how good it is, and throwing away 2 batches of sort of slimy gray bread dough is a crime, especially if it's still OK to use.

My batch from 6 cups of flour only makes two generous sized loaves- my husband and I can go through that in two-three days, so I bake the 2 loaves right away after the dough's usual initial rise/ripen treatment. No wastage there.
I find that when I refrigerate the dough (or same thing if I freeze and then thaw in fridge), it stays chilled for way too many hours after taking it out to get to room temp, and that seems to make it not want to spring up and rise much when I bake it.
Why not just make a half recipe using 3 cups flour to make one large loaf (or two very small loaves) that will last you several days?

I don't think stiger and lisa would mind if pieces of the bread gets teleported.

Too late, all gone!