Retardation after proofing

I built dough for two loaves of Hamelman's Rustic Bread today, but could only bake one at a time.  The weather was hotter than usual, which resulted in the second loaf becoming slightly over-proofed.

My proposed solution, should this recur, is to "retard" the awaiting loaf in the fridge whilst the first loaf is baking.  This would follow on the normal proofing period.

Comments and suggestions will be appreciated.