Baking two loaves in a row - is it possible?

In general, the whole question is, is it possible to put food for the second loaf in the bread maker, if the oven has not yet cooled down after the first?

The instructions for the bread maker (at least mine) clearly and unequivocally say that there must be an hour break between reuse (this is the time for complete cooling).

and our stove itself knows when it is possible. She just won't give and will be on the scoreboard - TEMP.

[Olguta]

Olguta They baked it, pushed the cover of the HP open, pulled out the bread from the bucket. The bucket "independently" cooled down, washed, wiped with a cloth, dried. By this time, HP should have cooled down to 45 *
that is, it should turn on. Do not worry if the automatics block the activation until it cools down to the desired pace.

I baked like that, and then I had to put the dough right away.
The bucket is cold, but the thermostat is not.
I cooled it (the thermostat) with a cold pig and everything turned on.

The thermostat is a ledge inside the stove on the near wall

Olbchik, you have cooled the temperature sensor and thus deceived the HP. She doesn't know how to think by herself and turns on automatically according to the temperature of the temperature sensor. This is unreasonable, since other elements of the machine, for which the temperature sensor was installed, in fact, did not cool down and you offer them to work in an elevated temperature mode, can lead to failure of the stove. I think that even cooling, for example, only heating elements is also wrong, since HP also has internal electronics, it can fly.

And I put mine in a draft and in 15 minutes I'm ready for battle.

When I had the need to quickly bake several loaves in a row on the "fast" mode, then half an hour for cooling (with the bucket removed and the lid open) was quite enough.

I described somewhere that while I was baking one bread, I put the yeast dough, almost all the water and about half of the flour, then I put the dough, the remaining flour, salt, sugar, butter in the cooled bucket, and put it on the fast program. This made it possible to bake even with live yeast and get several loaves with an interval of 2.5-3 hours (not 4.5-5). But it is better not to abuse such extreme modes.

A couple of times a week you have to bake in a row at fast mode. Nothing - everything works out: the oven cools down for about 20 minutes and is ready for further kneading and baking. It has been serving for a year and a half with daily baking, and every other time you have to make 2-3 baked goods (or kneading - if for buns in the oven, in this case, up to five loads of dough, 500 g of flour each). What to do - the family is big, they want to eat ...

I baked some bread. She took out the bucket, left the HP open for an hour, and after an hour put the bread on the main mode again. So HP was in "Rest" mode for 60 minutes instead of 25.

I noticed that when baking again, the oven in "Rest" mode costs 60 minutes.