Advice for multiple muffuletta loaves

Just wanna start by saying that in no way shape or form am I skilled at bread baking. I am a foodie to the nth degree and constantly experimenting and trying new things. I am a huge cajun/creole cook and love the foods of Louisiana and New Orleans. I have my muffuletta somewhat perfected now though a while back I was having issues with the bread, which I have figured out thanks to you that helped in this thread...https://www.thefreshloaf.com/node/75115/need-help-my-muffuletta-bread-please . So the advice I need now is with regards to doing multiple loaves.  I make muffuletta sandwiches for friends and will do 2-8 in a day sometimes. The loaves I am making are 9" in diameter. I can bake two at a time in the crappy home oven I have.  The method I am using now is to mix ingredients and then rest in the bowl for 30 minutes, then portion, ball and let proof for 1.5- 2 hours or doubled. When making pizza doughs, I can do many cuz I have proofing pans that stack. In them the dough will not double due to the low amount of yeast and cold fermentation. With the muffuletta bread dough, my doughs are 700 g. In order to get them to double, I have to put them in large bowls and cover giving them a lot of room to expand. In the proofing pans, I think they blow the lids off when doubling. Thats a lot of large bowls laying around for 2 hours. Anyone have advice on how to simplify this process and make it more efficient. I feel like if I let all the dough proof for 2 hours in one bowl, then punched down and portioned, I wouldn't be able to get the flat round circles I need on the baking sheets for the second rise. I think I am explaining this enough to where you can understand it. If confusion, I apologize. I might just be stuck making it the way I am doing and have to deal with it. Subsequently, if I made the bread a day ahead, would it be equally as fresh the second day as if I made it the same day? Thanks y'all.