I make a no knead bread up the weekend before, usually enough for about 8 boules. I keep it in the fridge all week and pull out as much as I need to bake at one time and pop it into the oven, usually in 1/2 pound sizes. I also re-use whatever dough I have left and mix it into the new batch the next weekend and keep it in the same container in the fridge. The worst thing I have ever had happen though is my bread kept rising in the fridge and that was a mess, still not sure what I did wrong with that batch.
By controlling the portion size you are cooking you can control the time it takes to bake, and if you make the dough up on the weekend and keep it all week, you should be able to streamline your process.
This process for me originated from Mother Earth News, and looking back on that article, which originally included the master recipe(s), they have books all about the process. So here is a link to that article and the subsequent publications. Happy baking!
Mother Earth News - Healthy Bread in 5 minutes a day