Absolutely! You can freeze the dough prior to baking, and you can also freeze the finished loaves. If you freeze the dough, do it after the first rising. Place it in an airtight container with a small amount of room for it to expand. It should last a few weeks in the freezer like this. Bring to the refrigerator overnight to thaw and continue the recipe as normal. You should wrap finished and unsliced loaves well and store in an airtight container in the freezer for up to a month. Thaw at room temperature. For best results, warm in the oven for a few minutes.