Fresh bread problems Baking

So, I love baking bread. A frequent problem is that since I cook for one person (myself) I usually cannot eat a whole leaf before it goes downhill. The last two times I have made bread, I save half the dough. The first time I put it in the freezer in a ziploc bag. The second in the refrigerator, again in a ziploc bag. I made sure to squeeze all the air out before putting it away.

When I take the dough out to bake, I knead it for several minutes and then leave it alone for a bit and knead again before putting it in the oven. What has happened is that the bread "dries out." What I mean by that is it is completely hollow on the inside. When I slightly tap it to see if it is done, I end up puncturing it and it deflates.

Has anyone else had this problem? I'd like to keep putting half the dough away so the bread doesn't way to waste. Any tips? Thank you in advance.

Submitted February 19, 2015 at 06:02AM by CharlesFoxParham http://ift.tt/1AUj6LL Baking