Bagels and cold fermentation
I'm new to the forum and looking for some help. I run a very small little bagel shop in Nicaragua. Seeing as how I'm the only person making bagels anywhere around they are very well received but I'm always looking for improvement. I've been reading a lot about cold fermenting my dough and have some questions about it.
My current process doesn't involve a cold ferment. My environment is not controlled and I do all my mixing and kneading by hand. I mix my dough (using strong flour) let it rise for an hour, punch down and rest for 10 minutes then shape, boil with baking soda and bake. Currently I bake in a small propane oven but we just finished our clay oven and I plan to move the baking there soon.
Everything I have been reading says to improve the flavor I should make the dough and shape the bagels and then refrigerate over night. I'd like to try this but I don't have the space in my fridge to store sheets of shaped bagels. I am wondering if I can refrigerate all the dough over night and then shape in the morning. This would work better for my schedule and work better for timing on the transition to the clay oven. If I were to bulk cold ferment the dough when would I refrigerate it? At the point that I would normally begin shaping the bagels?
Also, any advice on baking bagels in a clay oven would also be appreciated. Thanks so much!