I have a question (oh no!!). I'm seriously thinking about getting a walk in cooler to retard my doughs. I've only ever retarded my doughs in the home and never on a larger scale. At home it was a simple matter. What I'm wondering is, what do I need to know about dough retardation when done on a bigger scale, say a couple of hundred loaves and maybe more. I do like what retardation accomplishes so I'm willing to persue it but what else do I need to know. For example, will I then need a proofer as well, etc.