Franko;
It's not recommended as the dough has warmed and has expanded to some extent (becoming less dense) as such, it is a better insulator and it will not cool very efficiently, leading to the possibility of a blown dough or excessive fermentation. A much better approach would be to at least partially open the dough ball, thus reducing the cross section and making it easier to cool down. By doing this we have been able to save the dough from one day to the next in a home baking situation, however, in a store setting, we don't recommend this practice as it is too difficult to manage properly which could lead to a disappointed customer (s) something we never want to do at the store level.
Tom Lehmann/The Dough Doctor
