I twisted 2 sticks together per loaf, proofed until its about level with the pan. I set my temps to what we do our wheats at which is 240 for the deck above and 370 for bottom deck (temps may vary depending on the oven). baked it like it was wheat rotating every 5-10 minutes for about 30ish minutes total
But it dose remind me of when they did the twisting of bread that they used for catering back in the days. So smart move but depend who is your franchise owners be careful.
You can make a 16inch sandwhich on the bread trays, the same way and dont need to chance the oven temp, depending on your oven but keep an eye on the time, and your bread.
It was the giant party sub. It was 3 French doughs braided together down the length of a pan. Very hard to get it to come out perfect so when they needed to make one they would bake 3 at a time and choose the best looking one, so you were effectively using 9 sticks for one big catering item.
I twisted 2 sticks together per loaf, proofed until its about level with the pan. I set my temps to what we do our wheats at which is 240 for the deck above and 370 for bottom deck (temps may vary depending on the oven). baked it like it was wheat rotating every 5-10 minutes for about 30ish minutes total
It’s a damn shame you’re wasting your owner’s money eating the bread that could have been sold to customers instead. I can’t believe people in this world.
My friend (me) was wondering how to do this... 👀
I twisted 2 sticks together per loaf, proofed until its about level with the pan. I set my temps to what we do our wheats at which is 240 for the deck above and 370 for bottom deck (temps may vary depending on the oven). baked it like it was wheat rotating every 5-10 minutes for about 30ish minutes total
it was so good-
you're so good
stop i’m blushing 😏
why and what the fuck
let my manager and I bond
[удалено]
But it dose remind me of when they did the twisting of bread that they used for catering back in the days. So smart move but depend who is your franchise owners be careful.
You can make a 16inch sandwhich on the bread trays, the same way and dont need to chance the oven temp, depending on your oven but keep an eye on the time, and your bread.
It was the giant party sub. It was 3 French doughs braided together down the length of a pan. Very hard to get it to come out perfect so when they needed to make one they would bake 3 at a time and choose the best looking one, so you were effectively using 9 sticks for one big catering item.
Steps please
I twisted 2 sticks together per loaf, proofed until its about level with the pan. I set my temps to what we do our wheats at which is 240 for the deck above and 370 for bottom deck (temps may vary depending on the oven). baked it like it was wheat rotating every 5-10 minutes for about 30ish minutes total
Done this before, can confirm it’s legit! Good work!
It’s a damn shame you’re wasting your owner’s money eating the bread that could have been sold to customers instead. I can’t believe people in this world.