BREAD DOUGH WHEAT SUBMARINE SANDWICH 11" LONG BULK BAG 1/60/7 OZBREAD DOUGH WHEAT SUBMARINE SANDWICH 11" LONG BULK BAG 1/60/7 OZ
Preparation instruction: 1. Remove dough from freezer, place on oil sprayed or paper-lined sheet pans, cover, and thaw rolls using QUICK or SLOW method below: QUICK METHOD: Hold covered pans at room temperature until rolls reach internal temperature of 55-60 degrees F. SLOW METHOD: Hold pans in 35-39 degree F. retarder for 8-12 hrs. remove and hold at room temperature until rolls reach 50-55 degree F. 2. Arrange thawed rolls on solid or perforated pans and place in proof box set at 95-105 degree F/80-90% relative humidity. 3. Proof until rolls roughly double in size and retain a slight impression when pressed (30-50 min). Score in desired pattern. 4. Bake in rack or deck oven at 380-400 degree F. with 10-30 sec. steam fro 14-22 min. or until crust is desired golden brown. for convection oven bake at 325-335 degree F with 5-10 sec. steam (if available) for 10-15 min. 5. Place pans on rack to cool before bagging or serving.