Juggling fridge and oven times for multiple loaves.
I have enough dough for 4 loaves.
I only have 2 round bannetons (which I've never used, though they've made pretty wall decor, oy!)
And the bigger kicker, I only have one baking stone and oven.
How in the world do you juggle multiple loaves like this? I'm doing the first rise now. Once that's done, I'm guessing I'm going to stick half the dough back into the fridge, unshaped, then shape two boules in the bannetons and stick one banneton back in the fridge. Wait about 20 minutes or so while the first loaf rises, then pull it out so that it has time to rise while the first one is cooking.
I suppose the worst is that I have to turn my oven off rather than waste electricity while waiting for bread to rise after coming out of the fridge and taking longer. On the other hand, it's nearly 80F in my apartment. I might not have long to wait.