There was an interesting juxtaposition of posts in the latest edition
(bread-bakers.v112.n031).
Allen Cohn said to never thaw bread in the refrigerator, whereas
Reggie Dwork, quoting from "cookinglight.com" said to thaw the bread
in the refrigerator.
Clearly, the jury is still out on what to do. I've been pre-slicing
and freezing bread for quite some time now, and making my lunch the
night before. The fact of the matter is that by the time lunch rolls
around, I'm usually hungry enough that I don't care what state the
bread is in :o).
Cheers,
Mark