Yes, you can, just wrap it very well or seal it in airtight containers, defrost overnight in the fridge when ready to use, then shape, rest, and bake as usual. How long to freeze is a bit controversial — our dough loses a bit of rising power over time in the freezer, and that’s especially true for enriched doughs like challah and brioche. Some of our testers were happy with dough frozen for four weeks, especially lean dough (dough made without eggs, butter, or oil). Others felt that three weeks was the max, and for those folks — enriched dough only froze well for two weeks. And there is no need to increase the yeast or make any other changes to dough that will be frozen.
This can be very handy when you don’t use up the entire batch before it reaches the end of its storage life in the refrigerator.
