BREAD baking

[withm]

I find it won't last more than about 8 days tops. I don't like the slimy gray and beer odor...yuk!
My best result is baking two loaves of bread from the basic 6cupflour boule recipe, the same day I mix the dough, without any fridge time at all, baking them in my two cast iron dutch oven pots.

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.