Hi Justin, thanks for reaching out to us with your question. While we'd love to help, our advice is typically directed at home bakers and the conditions they'd normally be working in rather than those of a bakery, which can be different. We encourage you to reach out to our professional consulting services for advice specific to the needs and operations of your bakery. If you'd like to experiment with using this method for a loaf of bread at home, you're welcome to give it a try though we'd caution that the final result will not be an impressive as rolls prepared this way. Loaves require more structure and support than rolls, which tends to be compromised slightly during this process of skipping the first rise and then freezing. Good luck and happy baking! Kye@KAF

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