Make your dough as per the recipe instructions and allow your dough to prove. Knock the dough back and then shape the dough either into rolls or a loaf. Freeze the dough on either a lightly greased baking tray or loaf tin.
Once frozen remove from the tin/tray and wrap tightly in cling film or seal in a freezer bag.
Date the wrapped dough and freeze. Consume the dough within 6 months.
When you are ready to use the dough. Remove the packaging and return your dough to an oiled baking tin/tray and cover in a damp tea towel.
Leave to thaw/rise in a warm environment until the dough has doubled it size and is light and puffy.
Be careful not to over prove. Bake your bread in an oven according to your recipe instructions.
You may need to bake your loaf slightly longer (by an additional 10-15 minutes)