I used to bake a lot but since I've switch jobs, I do not have enough time in the evening anymore. But I work really close from home so I can go home for lunch if needed.
My idea is to start the bread in the morning before work, then return for the second kneading during lunch, then I can bake it at night. I know that I need to lower the temperature during the proofing, so I though of putting the dough in the refrigerator.
Will this work? Is there other ways to achieve what I'd like?