Hey, I totally get the time crunch. Here’s a trick that usually works: after you first knead, let the dough rest at a warmer spot—around 85 to 90°F instead of the usual 75°F. That nudges the yeast activity up a bit and you’ll see the dough rise about 30 to 40 percent faster. Just keep an eye on it; once it’s doubled, you can proceed to the second rise. If you want even more speed, you can pre‑warm your proofing container or use a low‑heat oven set to 90°F—just turn the timer off, put the dough in, and let it chill in there for the final rise. Remember, the goal is to keep the bulk fermentation short but still give the starter time to develop those nice, subtle flavors. Happy baking!