can bread dough be frozen? and for how long?

Weekend you is onto something - this is exactly the course's overnight method extended. Freezing doesn't kill the yeast, it pauses it.

Shape the dough, wrap it TIGHTLY in cling film (tight wrapping prevents freezer burn and skin), freeze. It keeps about 2 weeks. To use: move it to the fridge the night before, or thaw on the counter until pliable through, then proof as normal - the dough should still double before baking, freezer time doesn't count as proofing.

Midweek fresh bread with Sunday's effort. The one discipline is the tight wrap... a leaky wrap gives you a dried skin that bakes into a pale crusty patch.