Are there good bread styles or techniques for baking bread in the evening after a day at work?
Specifically, there's a couple of us who have taken to bringing food for a meeting every couple of weeks, and I tend to do the breads while someone else makes soup or a casserole.
I know I can whip up a quick bread, like Irish Soda, cornbread or most muffins fairly quickly, but they're not as conducive to eating at a meeting (they crumble, and then I have to spend more time cleaning up after the meeting), or I could make something like naan or tortillas, but it's quite time consuming towards the end if you have roll out and grill up enough for 18+ people.
I guess I'm hoping for something where it's either slow-rising enough where I can prep it the night before or morning of, then return to it 8 to 20hrs later, punch down and shape, then have a short rise before baking. (right now, I do a refrigerated rise of the dough, which requires giving it more time to come back up to room temp so I can shape it and let it proof in the pan before baking).
Another option would be to know the techniques to make something like the par-cooked breads that you used to be able to find in the stores. (if it can be done at home, and doesn't require blast chillers or other specialized equipment)