I am making bread from this recipe for 2 loaves. The recipe calls for placing the dough in the baking pan and leaving it for 1 hour until the dough doubles in size (and contours itself to the pan).
I have only 1 baking pan. And I am preparing dough for 2 loaves to make bread in bulk.
If I do it sequentially i.e. put the first half of the dough in the pan, let it rise, bake it, and then attend to the second half - I have a problem. The second half will have also risen outside of the pan. This means I'll have to force that dough into the pan and may destroy the structure of the dough.
One thing I can do is the refrigerate the second half while preparing the first. However the yeast-sugar reaction in the dough will continue (albeit slowly). I fear the second half won't rise the same as the first.
The other (obvious) approach is the prepare the dough separately. But that defeats the purpose of my endeavour. I am making 2 loaves together to benefit from the economies of scale.
How should I go about making 2 loaves of bread using a single baking pan from dough prepared together?