I am making a double batch of Browndog's Apple-Walnut Loaf which will make 4 loaves. I'd prefer to cook them 2 at a time. The dough is all mixed at this point and is currently doubling in bulk. Is it too late at this point to break it up into 2 batches? If not, should I put the dough in the refrigerator after it is split, ie 2 loaves panned and ready for oven and 2 in bowl for refrigerator? It seems like putting it in the refrigerator at this point wouldn;t really slow down the bulking process.
I've never had 4 loaves in the oven at the same time and not sure how they will cook in the oven when it is stuffed.