when to freeze bread dough?
i'm back with another bread baking question! when should i freeze prepared bread/pizza/other dough - after first mixing it, or after one of the risings? i love baking my own bread but since i live alone, it's difficult for me to finish a whole loaf before it goes stale. i figure it would be easiest for me to freeze half the dough and bake smaller loaves.
also, i don't know if this has happened to anyone else, but since i started baking my own bread, i have become completely addicted to it. this weekend i literally had to hold myself back from baking another loaf, because i knew i had other cooking planned and wouldn't be able to eat it all before it went stale. it's just so satisfying to pull a hot crusty loaf out of the oven and watch it steam when you cut it open. and it makes my whole apartment smell awesome! :)