How well does bread dough keep?? id love to have fresh bread most days, but id really rather not have to physically make it, let ir prove, knead it etc every morning (im not a morning person, its hard enough to brew my coffee!) so im wondering if i could make up a batch on the weekend form it, then freeze/refrigerate it so that i can take the dough out and throw it in the oven in the morning? im following this recipe today http://fromcooktotrainedchefandbeyond.blogspot.com/2010_02_01_archive.html and so far the bread in the oven smells amazing - it seems to be working, however im no baker and manage to screw things up pretty easily! im trying to get better at baking, but am taking baby steps, reading the thread about the french loaf that was a bit heavy really threw me - too much info there for me to take in!! so at first i wont be bothered with alot of fiddly techniques or worrying too much about exact temperatures of things... i just want to get the basics right first! in saying that - any hints on how i can get fresh out of the oven bread most days, without all the hard work, would be awesome. well the hard work will be done, just on sunday!