Yesterday I shaped my dough, placed them into their oiled pans, wrapped them in a towel and took them for a car ride. It worked out perfectly that I had about an hour drive so when I got to my destination I just popped the loaves into my friend's oven and 35 minutes later we had two perfect freshly baked loaves of bread.
Today I'm going to be trying a longer experiment with traveling dough. I'm going to my sister's but along the way I have a work call. So before I leave I'm going to mix the dough (no eggs or milk in it, just to be safe) put the towel over it and let it ride in my front seat for the 1.5 hour drive to my gig, punch down the dough and knead for awhile, then recover the dough and let it rise again in my car while I'm at work (about 3-4 hours) knead it some more to give the yeast some fresh air in the dough and then 2.5 hour drive to my sister's before it can be put in the fridge so that it can be baked in the morning.
I'll let everybody know how it goes when I come back from Sioux Falls!
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