Colin;
Are you having any problems withthe dough bubbling? From what I just read in your last post (place dough in freezer for a few hours right after scaling and balling, then thawing later for use on the same night) is that correct? By placing the dough into the freezer, you are limiting the amount of fermentation that the dough receives. I’m betting that you have, at some time, seen your dough blow in those reach in coolers, so you started super cooling the dough by putting it into the freezer. When using reach-in coolers, because of their some what reduced operating efficiency as compared to a walk-in cooler (especially when loading it with 50 or more pounds of dough balls), you should be targeting a lower finished dough temperature than what you would be if you were using a walk-in. The temperature that you should be targeting your finished dough at is in the 70 to 75F range (favoring the 70F side of the range). This will help to control the rate of fermentation while still allowing the dough to ferment normally in the reach-in. Then, to use the dough, you will need to allow the dough to temper AT room temperature for about 2-hours, then you should be able to begin opening the dough balls for use over the next 3-hours.
Note: When placing boxes of dough in a reach-in cooler, you generally cannot cross-stack the boxes as recommended, so you will need to stack the boxes in an off-set manner, one box further back, the next one closer to the front, this will allow the open ends of the boxes to be off-set, promoting much more efficient cooling of the dough balls. Also, be sure to lightly wipe the dough balls with salad oil just prior to placing in the cooler.
Tom Lehmann/The Dough Doctor