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Making 12'' Sub Rolls

post #1 of 2
10/9/06 at 6:51am
Thread Starter 
I know this may sound silly but I am in an Asian country and I plan on opening a good old fashioned pizzeria with subs. I cannot for the life of me find a purveyor of good sub rolls. I have found a great recipe and plan on making my own, although not being a baker I think I am missing a link in the process.

QUESTION: is there some sort of proofing tray that I can place my dough to be proofed and it will take the shape that I need for sub rolls. (like subway) When I proof just in a box, when I move them to the screens they get deformed and uneven because they are so fragile.
HELP!!!!! we open in 5 weeks.
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post #2 of 2
10/10/06 at 9:27am
Redbear,
Should be proofing them on the screens used for baking. No transfering.
You can get some uniformity if you bake the on baguette screens.
hth
If the box is your first proof then they need to be formed again and placed on the screen to be proofed again.
hth
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