ozone and its impact on cold fermentation Baking is my new hobby and I am experimenting a lot. There is an interesting observation and a guess, I'd like to hear some opinions from more experienced bakers.

I have a number of failures with the recipes where dough required to be fermented in the fridge, e.g. ciabatta bread. With a number of trials I figured out that the less time the dough spend in the fridge the better result I see.
And just today I realized that the fridge I have is with O3 (ozone) generator.

So my guess is that ozone kills the bacteria required for the fermentation. This would also explain the fact that the less time the dough spent in the fridge the better result I see.

I didn't try yet to ferment the dough with ozone generator off. But will do it this week.

What do you think about this? I wonder whether it is all makes sense or pure silliness and I should look for an issue elsewhere.
I was experimenting for almost a month and now I can confirm that enabled Ozone(Active Oxygen) does indeed impact, kills really, on the dough and bacteria during cold fermentation.
The results I have with Ozone off are fantastic. And out of curiosity I also did cold fermentation with Ozone enabled. I kept the dough for 14 hours and got terrible bread.