Do you freeze bread before or after baking it?

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Which one produces the best bread when defrosted?

I would bake then defrost, this is especially good for a sourdough, it seems to have no impact on the flavour or texture at all. I normally freeze one or two loaves a week, mostly types of self-leavened bread (sourdough).

I wouldn't freeze unbaked dough as I would be worried about the yeast dying,although I have never done it myself.

Sorry first line should read, "I would bake then freeze" not defrost, baking bread at the moment!

Thank you. I baked and then froze as I wasn't sure. Good to know that was the right way to do it.

Slightly undertake the loaf, then freeze. To defrost, put it in a warm oven for about ten to fifteen minutes.

Under bake.