My sourdough bread only stays fresh for about 2 days(Brazil - > 40C
ambient temperature and very low humidity ATM), so I only make loaves
with 300-400 grams of flour. It's just me and the wife ...

Yes, I know I can make toast, but that defeats the object of lovely
crust/gummy interior.

Is there a way to make a larger batch and freeze part of it, so I can
make once - bake multiple days?

If so, what is the optimum "stage" at which the dough should be
frozen?
Just after the folds/after the first rise/after the shaping?

Online "advice" is often contradictory.

Anyone freeze regularly?
TIA
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