I have read on several other posts that: 1. The dough temperature after mixing should be in the neighborhood of 80-85 degrees. If it's warmer it increases the likelihood of blown dough because it doesn't cool down quickly enough. 2. A reach-in fridge is inferior to a walk-in because if it is filled with 85 degree dough, there is too much thermal mass for it to cool down in a reasonable time, even if the dough is cross-stacked for a few hours, etc. My question is, Would the final product be adversely affected if one were to make dough with ice-cold water? Would a reach-in then be able to cool the dough down quickly enough? OK, I guess that's two questions. Anyway, I intend to experiment, of course, but was wondering if anyone has any first hand experience wih this. Thanks in advance for any sage advice.