To go another route -- a bit of forward planning and the use of a fridge might be another way to solve your problem, which is probably one of boredom or inconvenient timing.
Instead of making bread over the course of a morning -- say, between 9am and midday -- you can make it over 24 hours in the fridge, using the cold environment to slow the yeast and develop flavour. It works something like this;
- Make the dough last thing at night, knead it, and pop it in the fridge. The yeast will get, say, ten hours to work in a cold environment, which works the same as an hour or so at room temperature.
- In the morning, get it out of the fridge, knock it back, and shape it. Put it back in the fridge on its tray or proving basket.
- In the evening, get it back out (it'll have risen by now) and bake.
I've made focaccia this way and the nice thing about it is that you don't have to 'time' things very much. Also, the slow prove gives a nice flavour!