Smarty.. it’ll be a cracker I am sure…
The Fopster… actually, it’s entirely possible to do the bulk of the work making a loaf in the evening, and then shape it, plonk it in the tin and put it in the fridge overnight to prove. Next morning you take it out of the fridge, stick the oven on and when it’s up to temp pop the loaf in. Easy, although you might need to get up a little earlier than normal.
Alternatively, mix it the night before, leave to rise in the fridge, shape it and put it in the tin in the morning, put it back in the fridge, then cook it that night.
If anyone wants a good book on bread making I can heartily recommend “Bread Matters” by Andrew Whitely.