Avoiding over proofing when making multiple loaves
This is my first post, so please forgive me if this is an obnoxiously over-asked question--I promise I did a search first :).
Any advice on how to keep a second loaf from over proofing while my first loaf is baking? I just have a smallish round pizza stone right now and I can't really comfortably fit two 1-pound boules or bâtards on it at the same time. So if my second loaf is sitting out through the baking and then reheating, etc., it sometimes gets over proofed. Will I mess it up if I put it in the fridge while the first is baking? And if not, do I need to remove it before putting it into the oven to bake? Or should it go into the fridge for a half hour or so after shaping and then come out to rise and then bake?
Does that make sense? Thanks so much in advance :).