Proof Overnight - Bake for Breakfast
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?