Hi!
I've just started to bake my SD bread professionaly. Once a week, on fridays. At the beginning I had 9 orders and it looks like it will almost double next week. I have t tell you that cold proofing helps me a lot. Not only it makes it possible to bake early in the morning, so the customers can pick up their bread before a lunch time, but also makes the scoring extremely easy. The cold dough is firm and cohesive and holds its shape better. I don't find a reason for proofing at room temp anymore.