I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the final loaf can I freeze it before baking since the air bubbles that will provide the rise in the finished loaf have already formed?
Alternatively, are there any good ways to create a sourdough bread dough that I can take and throw into the oven without having to go through the long process of bulk rising, shaping, etc... immediately before baking? Ideally I’d like to make a lot of loaves all at once and have them on hand so I can have freshly baked bread whenever I want.