Put a dry towel over the bowl . Some folks cover the dough tightly with plastic wrap . Some folks do it the old fashioned way with a towel . You’re the chef do it whichever way YOU chose. Place it in a warm spot where there are no drafts. On the counter top next to the stove works good. Let it sit until it has puffed up to about double in size, forty five minutes to 2 hours. There have been times when we have been in a crunch and have twisted off a wad of the dough after maybe ten minutes, when it had just started to show a little life. It worked! . Anyway, after it’s risen punch it down and take as much as you need for tonight’s supper. Have your oven preheated to 500 deg. Form your loaf any way you want it. spray or rub a baking tin with oil. It’ll be done when you tap on the bottom of the loaf and it sounds hollow or when the crust is as dark and crusty as you like it.
Put the rest in a plastic container that has a snap lid. It’ll waiting for you.
Then for the next few days you can grab some out of the fridge and put it in the oven for some homemade, fast, warn and fresh bread right out of the oven with your dinner.
You could double the amounts so there would be even more dough on hand.