Keep the rest of the dough covered or in a freezer bag in the fridge until you're ready for another loaf (it will keep for well over a week). The initial dough making is the tedious part. However, when you're ready for a loaf, cut off a chunk of dough, spend 60 seconds to roll the dough into a ball, let rise for 40 minutes and cook for 30. You'll have fresh bread for 60 seconds of work.