Freezing bread

Every week a make a batch of French bread for our dinner. I produce six small boules and the two of us split one for dinner.

I have noticed, and my wife concurs, that it gets better after being frozen for several days. The flavor seems to continue developing but since it's frozen it doesn't stale.

To prepare for dinner I generally let it thaw on the counter for an hour or two and then reheat for 15 minutes at 350f and then let cool for 5-10 minutes before serving.

Has anybody else noted this effect?

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