Baking performances of frozen bread dough were evaluated as functions of storage conditions and storage duration. French bread recipe was used and the dough was shaped in 2 cm diameter sticks. Baking performance was estimated from the dough volume after 140 min proving at 28 degrees C and from bread volume after baking. The storage duration was 9, 17 or 37 days at -22 degrees C with three different conditions (more or less stable temperature). In the mean, the baking performance was equivalent after 37 days with perfectly stable temperature compared to that after 9 days with poor quality storage condition.