Hmm.. I've never partially baked bread so I'm not sure how I would tackle that.
But when I was working, I used to make the bread dough, allow it to complete the first proof, punch it down, shape it into loaves or rolls, wrap in clingwrap and then freeze it.
Unless it promised to be a blisteringly hot day, I would take some frozen dough out in the morning before I left for work and allow it to prove all day. Then bake it in the evening. I found this worked really well and we always had lovely fresh, crusty loaves and rolls.