help! whenever we try to freeze our bread dough and bake it off later, it turns out terrible. The texture is heavy and coarse. This is a challah and the texture should be dense , tight and soft- which it is when we bake it same day or refrigerate the formed dough overnight. we make it, form it and freeze it right away. When we take it out we let it rise at room temp. I've tried all kinds of comparison and batch tests - it still doesn't work. This would really help our production if we could make loaves ahead of time to bake off as needed. I feel i am missing something fundamentally simple. Am I? Thanks for any assistance!