Bread-Bakers v122.n025.6

Ina Garten, in an interview with Maria Yagoda of Food & Wine 
Magazine, recommends cutting a boule in large wedges and wrapping 
each wedge tightly in plastic wrap before freezing. Defrost overnight 
in the refrigerator or in a 325F oven for 15 minutes.

Freezing individual slices leaves too much of the interior of the 
loaf exposed to frost damage. Size your wedges to match what you plan 
on eating the day of defrosting.

https://www.foodandwine.com/cooking-techniques/ina-garten-freezing-bread