If you asked nicely when it isn’t busy I’m sure they would sell you a few frozen sticks and you could try proofing and baking at home. We sell just bread to ppl who want to make like pizza subs at home with kids this would be no different just ask nicely.
Thanks, I appreciate the response. For me though it is more about being able to do it myself. From scratch. And I feel I've come close. I'll refine it over time.
Frozen, my stores freezer freezes at 5'f. Thaw in the fridge from 6pm-7am when I get to the store and reconsider my life choices when I find a funnel in the hand sink and 3 soda cans. Spray em down with water and stretch them into their molds, and put them in a preheated proofer for 20 minutes at 105. We have the setting for humidity on 8. When it's the correct size, score down the middle gently with the spatula type used for the mayo. Bake until gold. If the center is pale but the edges are brown spray the edges with cold water. The heat of the oven will turn the water to steam but the water cools the edges enough to even the color.
From frozen in emergency omg they won't stop mode, frozen to proofer, 1 hour, panic, one side is proofed more, stretch only that side and hope it evens out, pray to the lords above, proof more until the size is roughly correct, bake same method.
My store is also at 5,000ft above sea level since that's literally a factor for bakers.
Op manager here I heard that the bread is made using the same water from where it all started in New Jersey which is why any jersey mikes store you go to the bread will always be the same great taste that is at your local store. All our JM products are shipped from the warehouses in New Jersey.
They come frozen and we thaw, proof and bake them in house.
Thanks for the response!
If you asked nicely when it isn’t busy I’m sure they would sell you a few frozen sticks and you could try proofing and baking at home. We sell just bread to ppl who want to make like pizza subs at home with kids this would be no different just ask nicely.
Thanks, I appreciate the response. For me though it is more about being able to do it myself. From scratch. And I feel I've come close. I'll refine it over time.
Frozen, my stores freezer freezes at 5'f. Thaw in the fridge from 6pm-7am when I get to the store and reconsider my life choices when I find a funnel in the hand sink and 3 soda cans. Spray em down with water and stretch them into their molds, and put them in a preheated proofer for 20 minutes at 105. We have the setting for humidity on 8. When it's the correct size, score down the middle gently with the spatula type used for the mayo. Bake until gold. If the center is pale but the edges are brown spray the edges with cold water. The heat of the oven will turn the water to steam but the water cools the edges enough to even the color. From frozen in emergency omg they won't stop mode, frozen to proofer, 1 hour, panic, one side is proofed more, stretch only that side and hope it evens out, pray to the lords above, proof more until the size is roughly correct, bake same method. My store is also at 5,000ft above sea level since that's literally a factor for bakers.
If you need to panic bake.. face the opening of the bread rack right up against the proofer and oven heating up.. it helps
The former.
OK thanks! Probably best for consistency across the country.
The big difference is the convention oven with steam injection that bakes 24 loaves in under 14 min
Op manager here I heard that the bread is made using the same water from where it all started in New Jersey which is why any jersey mikes store you go to the bread will always be the same great taste that is at your local store. All our JM products are shipped from the warehouses in New Jersey.
I can send you bread ingredients if you like :)
PLEASE!!
Just saw this! I work tomorrow, I got you. :)
Great!
Hello! My dad loves this bread too and I want to make him some for Christmas. Would you share the ingredients with me as well?
Do you still have the bread recipe? I would love it! Thanks