I need help with baking and dough prep?

Remember that the yeast are living organisms, killed when you bake the dough.

Until then you need to keep them alive.

At room temperature, they will quickly reproduce, giving off gas that expands the dough (makes it rise), BUT the faster they grow the sooner they use up the sugar and then they die.

The dough deflates and will not rise again.

Put them into the fridge, and they reproduce more slowly, give off less gas, don't use up all the sugar. In fact, you can make "artisan bread" without sugar at all and let the yeast live off the wheat .. if you refrigerate the dough.

Just take the bread dough home and bake it.

Or refrigerate it and bake it tomorrow.

first of all, thats a LOT of sugar for a bread recipe.

and no you cannot leave the dough sit and room temp. It will raise and then deflate.

You can cover it and refrigerate it which is called retarding the dough. that is done with certain bread recipes.

It will still raise but VERY slowly. then tomorrow you can continue. Not sure how it would turn out though.

Refrigerating the dough will slow the rise, develop more flavor. Tomorrow when you want to bake just place the bread in the pan allow to rise then bake.

punch dough down, oil or grease the outside of the ball and put in bowl, put in fridge and let it warm up then shape rise aand bake.