Ok, so, let's get the brief intro out of the way:  41 year old dad & husband who started baking bread in May despite supposedly being on a low carb diet, been lurking around here picking up a lot of good info, and feeling a bit nervous of putting my question out there. Whew.

My (round) stone is a fine size for pizza, but I have a hard time getting two batons or boules to fit on it  and not have the loaves bump and grind during the oven spring.  I'd like to do it one at a time, but don't know what to do with the raw loaf while his brother is baking.  Do I need to retard it? Just let it be and stop worrying about it?

Kevin