Hi Scott! PJ outlines a similar process to what you've described in her Overnight breakfast post! It would likely work out to apply the same technique to other kinds of bread baking though, things like rolls or smaller loaves will probably be easier but larger boules or batards might be trickier to find a process that works. You'll need to bake the loaf until everything is set so it doesn't collapse when you take it out of the oven, then when you need the loaf it'll have to defrost and then go back into the oven just to brown essentially. I think it'll take some trial runs to get it down but it's definitely do-able! 

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