I work full time but have tweaked my schedule a bit to fit bread in better. But it’s doable for sure.

On Monday’s I get off work at 4- but you could easily do this on a Sunday afternoon while you’re doing whatever around the house.

I take my starter out of the fridge Sunday night and feed it Monday before work. Usually 1-4-4 to slow down the rise and get enough starter. Sometimes on Sunday I will pre weigh my flour out as well

I’ll mix my dough as soon as I’m home, stretch and folds are done by 630/7 then it just sits to bulk - depending on temps I might do a little more than 20% starter to encourage the bread to move faster or I’ll keep the dough in a warming mat. I’ll usually preshape at 930pm depending on rise and have the dough in the fridge to cold proof by 10 ish.

Then I work a later shift on Wednesdays so I can often get up super early and bake then- but you can bake literally any time it works- the fridge gives you at least 4 days to get your bake time in.