I’ve been experimenting with freezing dough. My first experiment was with a two loaf batch of seeded dough. After bulk ferment, I put the dough into the fridge to cool it down before shaping it. Chilling the dough minimizes excessive rising before it freezes. After refrigerating the dough for two hours, I shaped the loaves (about 700 grams each) and put them (in bannetons) into the freezer (covered with a plastic bag).
After three days of being frozen, I took out the first loaf in the evening and placed it into the fridge because I wanted to see how the dough performed with a slow even thawing period. The next day the dough was still frozen (when I pushed down into the middle of the dough it was hard) so I left it in another night. My fridge is at 39F. My freezer is at 0F.