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The best results depend on:

- freezing after the first rise and shaping, but before proofing

- in a form that you can store easily

- with minimal trapped air

So: knead your dough and let it rise to your usual standard; punch it down, then put it into a greased loaf pan (even if you aren't planning on ending up with loafs). Freeze until solid -- overnight should do. Remove it from the pan, and store the no-longer-sticky frozen rectangular lump of dough in airproof packaging. A freezer-rated zip bag is usually a good idea.

When you want fresh bread, remove it from the freezer and the bag. If you're going to bake it in a loaf pan, put it in one now. Defrost in the refrigerator, then let it proof again before baking.

Storage time will depend on the airproofing and temperature, but a month is a safe bet.