Baking in two batches

Put them to the fridge a little before you start baking the first batch. Or depends, how long is your final proof?

I had this same question for a long time.  And, yes,  put them into the fridge is the solution. and you don't have to worry about thawing them back a bit after taking them out.  cold into oven is fine. In fact, many recipes call for a cold "retard" in the fridge before baking to develop flavors. don't score them until just before going into oven.

That said, I know it's not easy to put baguettes or ciabattas into the fridge.  and you should have it covered either in a bag or in some container so they dont dry out.

I recently baked six baguettes for the first time.  My baking steel isn’t large enough for more than three at once otherwise they don’t brown on the sides.  So when the first three were in the oven, I shaped the second set and then put them back in the fridge to ensure that they wouldn’t over ferment at room temperature during the first bake.  As well, I had to reheat the skillet and Silvia towel set up in order to get the steam needed for oven spring for the second set of baguettes.  Thus if left on the counter for bake time and reheating the second set would have over fermented.  Bake from cold, you get better oven spring anyways.

For ciabatta, I don't worry about it.  I've not had any problems when baking one batch followed by another, the second batch kept waiting on the counter at room temp under a dish towel.

I usually use an overnight retard for sourdough and bagels, and in this case, I leave the 2nd batch in the fridge for about 30-45 minutes longer than the first, which is about the amount of time it takes to bake the first batch and re-heat the cloche.