Living overseas on government housing; the gas oven thermo-something or other is broken; won't get repaired until Tuesday. I always freeze bread after it's baked. So -- do I just break the dough into portions and freeze them? Shape the baguettes, let them rise and then freeze them? Somewhere in the middle? Happily, I have plenty of freezer space.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)