Peter and Norma
I think Reinhart's methods could be implemented in one perfect commercial setting I can think of for sure and probably others. The one I'm thinking of would be a setting where one was open for a limited time (say dinner and simply had a limited amount of dough to sell. This would work perfect if one had other complimentary menu items such as pasta etc.
I don't understand the concern about the dough making process...if it were me I'd simply mix my dough per Reinhart's instructions, do my 4 stretch and folds (either by hand or mixer) in 5 minute increments (it works just fine this way)...I would then bulk ferment for a given amount of time (I'd experiment with 2 day or 3 day)..and then the day I was to use the fermented dough, I would scale, ball, and refrigerate and after that it would simply be dough management the way everyone else does dough management. Hopefully, the restaurant would be so popular, all the dough would be used!!!!! We can all have dreams, right?
As an aside, in an earlier post I told about bringing dough balls to my mothers for lunch...I didn't finish the story because I didn't think it would matter...I took all 6 dough balls with me, but I only used 4, the other 2 sat out until after lunch. I was going to throw them away since they had been out of refrigeration for 5 hours...but Mom insisted I throw them in the freezer and bring them back home with me that night.....so I did. Upon arriving home I put the doughs back in the fridge to be tried another day. Well, those doughs were what I used in my last photos...they were delicious!!!! I'd have to do some more experimenting, but this seems to tell me one could re refrigerate any unused doughs in a restaurant setting and use them the next day. I'm sure it would work out if one just does the proper planning.
Just my two cents folks