You make the dough once a week. It sits in the refrigerator and when you want to make bread, you get a chunk of dough, let it rise for 40 minutes and have bread. REALLY, really good bread....like bread that you can't make too far ahead of time or there won't be any for supper. (We've done that twice.)
So get thee to a book store. I promise, you'll be glad you did.