When you're ready to bake, heat the oven to 350°. Line a large cookie sheet (one with at least 2 open sides) with aluminum foil and dust it lightly with flour. Set it on a flat surface atop a dampened tea towel to keep it from sliding. Place a dough disk in the center of the foil, dust the top with flour, and roll it out evenly into a 1/4-inch-thick rectangle.

Place the taped roof templates atop the dough and cut around them. Remove the excess dough, then wrap and chill it to use later. Mark the roof center (where the taped edges meet) and cut the dough in half to make 2 roof sections.

Bake the gingerbread on the center oven rack for 15 minutes, then transfer the cookie sheet to a cooling rack for 10 minutes. Run a knife down the center of the gingerbread to separate the pieces (they'll have baked together). Lift gently on the foil and slide it and the gingerbread onto the rack to cool 10 minutes more. Carefully peel off the foil and cool the gingerbread completely.

If the baking sheet is still warm, chill it briefly before preparing the next pieces. Use the front/back wall template to cut 2 walls from another rolled-out disk of dough, then bake them, as before. While the dough is still quite warm, place the template over each wall and use a sharp knife to trim it to the exact size of the cardboard. Cool the walls as you did the roof and remove the foil. Use more dough to cut out 2 end walls. Bake, trim, and cool them as well.

Allow the gingerbread to set at room temperature for at least 2 hours before proceeding. (If the pieces still aren't firm, bake them again for about 12 minutes at 300° and allow them to cool.)