How to stop or slow proofing bread when things are moving too fast?
I was having friends over for pizza from my WFO, which I was going to bake first, before baking a load of breads. The bread was proofing nicely while the fire was in the oven. Everything was fine and on schedule. That is, except that the friends took their sweet time and arrived two and a half hours late. So I was forced to wait longer. At least the oven was well heat-saturated. But the dough was still proofing away. By the time the delinquents arrived it was past time to get the show on the road. I baked up the pizzas - which were delightful - followed by the breads. But, they were definitely over-proofed and did more spreading out than blooming tall. Tasty, nice cells, but not as tall as I'd like and as I"ve had many times.
So what can I do to delay or slow the proofing once I determine I won't be baking when I planned to? I did read my friends the riot act and did some explaining and threatening a slow down on invitations in the future... But what about that dough? My WFO is 42" in diameter and I bake more than a dozen loaves at a time so there's no just popping them into the 'fridge. I have a baker's rack for the sheet pans so there's no just sticking them in the cooler - but not cold - basement. Is there a trick, a technique, or is there nothing beyond switching the baking order ( a nuisance but doable) and banishing miscreant luncheon guests?