Could this work?
Sheet pans with warmed but cold fermented dough balls. Later pull from fridge about 30 min before needed then top and bake.
Pros & Cons
You’re saying “warmed”, so I’m assuming that the dough balls have been removed from the cooler and allowed to “temper” at room temperature for a period of time (perhaps 90-minutes or more) then placed onto sheet pans and placed into the cooler for use in 30-minutes or so. This sounds like a lot of extra work. Once dough balls are removed from the cooler, and properly tempered (this is when you can begin using them without getting excessive bubbling), the dough can be left at room temperature for up to three hours for immediate use without any problems. Any dough not used within this period of time can be opened and placed on wire screens. then stored in the cooler on a wire tree rack for use later in the day. To use the pre-shaped dough, just bring it from the cooler about 20-minutes prior to use to allow it to temper a bit, then dress and bake as normal.
Because of the extreme variation in dough formulas, every dough is a law onto itself. You might give your idea a “test drive” to see if it will work for you with your style of dough management. Don’t be afraid to tweek things a little here and there to make it work for you. There are very few laws of dough management, just rules, and rules are meant to be broken, or at least bent.
Tom Lehmann/The Dough Doctor