Bagel Shop Proofing
I have been doing research as part of potentially opening a bagel business. Being that most shops seem to cold proof overnight after forming the bagels, how do they find storage for the bagels to proof? I presume the larger bagel shops sell well over 1,000 bagels per day. Can someone please enlighten me as to how they find the space or equipment to cold proof (retard) the bagels overnight? I am thinking that some would have to skip the overnight ferment and do a warmer and shorter proof that doesn’t require nearly as much storage. Any information would be appreciated. Thank you.
Source: Fresh Loaf