well that worked!

Date and walnut sourdough frozen in its basket at the start of final shaping/proofing (see previous), then got out of the freezer when we got home on Monday afternoon and moved back into the fridge overnight, turned into Wholly Adequate Bread. I'm not sure I want to move to keeping a loaf permanently in the freezer, but I'm definitely going to start making an extra right before we go on holiday so we have the option of fresh bread the morning after we get back...