u/edasein5

Hi, does anyone out there own a bakery or work in one that makes sandwich rolls in commercial bread oven? I am a home baker and I am about to order a bread oven and open a deli baking our rolls fresh everyday. If anyone has direct knowledge about the baking flow, ie, mix and cold ferment and shape the next day, into a proofer and then the bake? Just trying to get down the work flow of it all. Thanks in advance!