I have four loading peels and load two loaves with each peel. So I have eight loaves up and ready to roll. I slash all eight just before they go in. I have the other eight loaves sitting right there still in the banetons (baskets).
Then I load the first eight. Probably ten seconds per peel, so call it forty seconds total. Certainly less than a minute. As I'm loading, the peels go right back where they were.
Once the first eight are loaded, I flip the banetons on to the waiting peels and then quickly slash each loaf. Figure ten seconds per loaf to slash. So slashing the second eight loaves takes about a minute and a half. Then another minute to load. So the whole process is probably something just under four minutes. I do my first load at 565 degrees F. So the oven is pretty hot. On the the first batch of sixteen, that four minutes does make a difference. My loaves typically take between 28 and 32 minutes to bake on the first batch. The clock starts when the last loaf goes in. The ones done first are invariablly in the back. It's not a big difference, but but there is enough of a difference that I will typically let the last two or three loaves sit for another three minutes or so before pulling.
I'm moving pretty quick, but it's doable. It would be much easier if I had enough peels so that I could slash all sixteen at once. Before my next big bake I am going to make four more loading peels. Then I'll have eight and will be able to load all sixteen in under 90 seconds.
The photo below is my current set up. This was last week. As you can see from the bricks against the oven door, I already have one bake going and these loaves outside are ready to go. When I pull the first sixteen loaves I will usually let the oven rest for five minutes or so to come back up to temp. (I typically use the same rest period to let me come back DOWN to temp.)
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