the waiting loaf
I bake sourdough using a recipe that gives me two loaves. In order to create steam I bake each loaf under a metal bowl for the first ten minutes, which gives great results. The problem is that the oven only has room for one loaf at a time, when the bowl is there, so the second loaf has to wait til the first has baked. This means that it tends to overprove. What would be the best thing to do with it whilst I'm waiting? Should I put it in the fridge or just a cooler room - our kitchen is warm as the stove is an Aga and is on all the time. I would welcome any thoughts.
Best wishes from Suffolk, England