Question - has anyone ever tried freeze a loaf after the cold ferment?

Hi all,

So I'm doing experiments to see how 'effortless' I can make fresh sourdough.

I have a dream - and maybe this can't be reality - of doing the cold ferment in a baneton, then transferring that to the freezer for long-term storage.

Has anyone managed to freeze a fully-proofed loaf before baking?