Walk in fridge for overnight ferment
Quick query here about using a walk in fridge (cooler) for overnight proof for our sourdough. We've got a small bakery at the minute and are expanding to a new bigger site for wholesale. I'm looking at a walk in fridge so we can do an overnight ferment on the sourdough and bake first thing in the morning. At the moment we do a room temp second proof and bake it straight away (no cold ferment). On to the matter at hand...
We have a double proofer retarder coming for our pastries and I was planning on using a walk in fridge for the loaves (we could be doing hundreds a day). Our equipment supplier said that would be a bad idea to use a walk in fridge but couldn't give me a straight answer as to why. We aren't buying our fridges from them so I'm worried it was an attempt to scaremonger a fridge sale out of me!
So, can we use a walk in fridge to retard our loaves and bake them straight away in the morning or not?
I'm assuming it might be something to do with humidity? Any experience would be much appreciated!
ps: I'm also aware that our product will change and we'll be adapting our recipes to accommodate for the longer ferment