Does anyone have any experience retarding shaped loaves in a temperature-controlled fridge? I have a theory that an second-hand fridge, maintained at 10-12C, will allow me to retard 36 loaves. I've been considering deep plastic pizza dough boxes to hold the brotforms, but I'm concerned that these may not allow sufficiently rapid cooling of the dough. Does anyone have any experience? Educated guesses? Better suggestions?