@Gigili go for slow and cold rise overnight. Let your dough come to (sort of) room temperature while preheating the oven and the stone. Bake. Works with loaves and - particularly handy - with rolls. Rolls can typically go straight in the oven, and being “pre-portioned” are also great for packed lunches.
Many low-yeast breads will happily do the bulk raise in the fridge over days, that means you can make a big batch (no knead, usually, which again saves time!), then take a part of it, shape, proof, bake.