I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem is that I am using a pizza stone in the oven and I can only fit one loaf at a time and it takes 20-25 minutes to cook a loaf.
My plan is to mix the dough and let it rise as one big batch. The punch down and separate the dough into individual loaves for the second rise.
The main ingredients are water, all purpose flour, olive oil, sugar, and yeast.
Is there a way that I can keep the additional loaves from continuing to rise while a loaf is baking? Or should I just leave them out?
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