How could I split the proving and baking of bread over 8 hours plus? I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it proves in time to be baked before work, and the kitchen is rather monopolised by dinner in the evenings. In an ideal scenario I would like to either:


Make dough before bedtime (before 10pm)
Knock back, second prove and bake around 7am


or


Make dough at breakfast time
Knock back, second prove and bake at dinner time


The second approach is probably better as the oven will likely be hot from dinner anyway so less energy wastage.

The problem is, I can't leave dough to prove for 8 to 10 hours by normal methodology. I'm wondering if there's some way I could reliably slow the first prove. Thinking slightly differently, I wondered about feeding the yeast in a controlled environment, specific amount of sugar and water temperature overnight, and then making dough with that and skipping the first proving.

Any recipes of convenience exist?
For sourdough boules I would usually do the rising in the evening, then shape the loaf and place it on a baking sheet with baking paper. I used to cover that with the biggest cooking pot I had, upturned, which comfortably fit around the loaf. The whole thing went into the fridge and would slow-proof overnight.

In the morning, I took it out, removed the pot and left it until the oven would preheat, then dust, score and bake.

With the 40 minute baking time (for a 500g flour, 340g water, yeast, salt and sourdough starter recipe, so one loaf), this whole process takes about one hour, including a bit of cooling time on a rack. Of course that depends on how quickly your oven can preheat.

In my experience, it did not make a significant difference between doing this at 7pm or 10pm, and I'd usually start the baking between 8 and 10 in the morning.

Here are two examples of two different breads I have done that way (both have part whole-grain spelt flour, hence the colour). The first one didn't have enough scoring, but the product is still OK for an amateur.