I'm looking for a recipe, or maybe simply a process or method that could be used to have something like ciabatta ready to bake first thing in the morning after you get out of bed and ready to eat for breakfast.

My idea is that the evening before is when you would let the dough rise, perform stretch and fold methods, etc. and then shape it and put it in the refrigerator. In the morning you'd get it out and let it proof at room temperature for maybe 30 minutes while the oven and baking stone heats up and then you'd bake it.

I guess I'm wondering if anyone has a recipe or instructions for doing something like this. Ciabatta is not an absolute requirement but I'm looking for something similar to that in texture and flavor. I think I'd be willing to settle for smaller loaves or some kind of rolls/buns if it would allow the morning proofing and baking to go a little faster. Rolls and buns also cool faster than a regular loaf which would also be better if you want to eat them for breakfast.

No knead would be a plus but if it's going to have less flavor then I might be interested in a traditional knead bread. Also, I think I'd consider using a sponge (poolish) to get the full flavor as well, which probably means that no-knead would not be an option.

Any ideas? See any reason that this isn't going to work?

I have been trying to master two recipes, the only ones I have allowed myself to try until I get them right.

http://allrecipes.com/recipe/amish-white-bread/detail.aspx

http://www.foodnetwork.com/recipes/alton-brown/very-basic-bread-recipe/index.html

With both I have more or less the same problem when it comes to kneading, which I am doing by hand. With the several times I have done these two recipes, the dough seems to never reach what it's supposed to, judging by Alton Brown stretching a small piece of it and seeing light through it, when I try that it just tears, no matter how long I knead it always get the same result. After letting it rise, it seems it becomes a lot more elastic, the end result of the breads seems to be nice, fluffy specially the white amish recipe, and chewy which to me is desirable in bread.

What I have one question about though is something that I can't seem to find. I have seen where some will let their dough proof in the refrigerator. I let it proof at room temperature and was wondering if there is anything not right with that method, when I get it ready to bake the next day it still springs up in the oven and it has a certain beer aroma to it. I have the most success with the white amish bread recipe, but have kneading problems with both. Any tips?

Is it best to retard the dough overnight in the refrigerator after  bulk fermentation or after the final shaping?  I have seen both methods  mentioned in various recipes.  For most sourdough breads, I prefer the taste after an overnight slow fermention in the refrigerator.  I also prefer the timetable of an overnight slow ferment.  Would appreciate your advice. Thanks, Liz