One thing you can do, make a big batch of the pre-ferment. Especially the Poolish, it can go the distance. So if a double batch for you is 8 then make the pre-ferment for 8 and scale everything out for 8.
When it comes time to mix you will have an A & B mix. Presuming a 4 loaf batch – use 1/2 of everything, (I actually weight out separate yeast and salt for each 1/2). For mix “A”, the first one to windowpane. Proceed as you normal do. During the bulk fermentation, mix the second round “B”. Please in the refrigerator or outside in the cold when it is time to bulk. Just let it hang out there. This slows everything down. Continue working mix “A” divide and shape, proof, then place in the oven. Once you’ve got A in the oven, return to mix “B”, remove from refrigerator , divide and continue the process. It will have been in the refrigerator for only a few hours and should be ready to be divided, especially if the Modern. If the Classic, you might let it “wake up” for 20-30 minutes, then divide, pre-shape and continue on.
I’ve been experimenting with this for the last couple of bakes. Yes I make two batches of levain or poolish the night before. Sometimes I’ve made both batches of oatmeal the night before, but sometimes just one. Then on baking day I start autolyse for batch #2 just as batch #1 is ready for mixing. Then the second batch is two hours behind the first. I never have much room in the fridge so I was trying to go for a system that did not require that. So far it’s worked well enough that I’m wondering if I could do three batches.
Hello, fellow Bakers! I would like to try baking more than 1 batch in the near future. Do you have a different start time for each batch so the later batch won’t be over-proofed while waiting for the oven? Do you make multiple batches of levain with an hour different start time? I use ANK for mixing. Thanks for sharing your method.