To freeze dough: If preparing the dough in advance: once the dough has rested and doubled in size, separate into two portions, wrap each portion of dough well in plastic wrap, and place zipped lock freezer bags. Use the dough within 24 hours if keeping in the refrigerator. The dough will stay frozen for up to 3 months.
To thaw: let thaw in the refrigerator. Then place in a greased bowl and cover with a clean kitchen towel and leave at room temp for at least 30 minutes prior to using.
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