Can I successfully bake previously-frozen bread dough?
Traditional dough will not freeze well.  You have to par-bake it.

In the US, the &ldquo;freshly baked&rdquo; bread sold in most supermarkets is par-baked dough.   This is risen dough, which is then baked for 70 to 80% of the usual baking time, cooled, frozen, and shipped to the supermarket, where it is baked again until golden.  You could do the same.

A par-baked baugette is a bit denser than a traditional one.  Freezing the dough before baking it kills most of the yeast preventing it from working during the first stages of baking.