Subway employees. Do you thaw Subway bread before baking it?

Question

Or do you just stick it in the oven frozen and let it bake?

Answer 1

In Subway frozen bread is placed in the cooling tray in fridge for a day, than its baked in the oven. However,  there are some breads like the minute breads, that don't require any defrosting. They are straight away placed in the oven, while there are oven breads that need to be defrosted for 15 mins before placing them in the oven.

Answer 2

Geez, guys!  If you are an actual Subway employee open your Operations Manual and read the directions or get your supervisor to log you onto University of Subway for some video training.

Answer 3

 I used to work in subway. First of all, in subway we get fron bread dough. Keep it in rectangular pan overnight inside refridgerator to defrost it. This process is called bread out. Next day morning, These defrosted bread dough will be scored 4 times which appear as bends in bread after baking. Accoring to the needs, These doughs will be topped up with flavours for different types of bread. After it will be kept in a proofer to thaw it. Proofer is nothing but, a sort oven, in which they humidity and temperature to thaw the bread doughs faster. After, these proofed bread doughs carefully kept in oven and baked. 

Answer 4

I work at subway now. To all of you who think you know... stop being so rude. To those who want to know... Subway bread comes to the store frozen. It is kept frozen until the day before we need it. It is placed in trays and put into the fridge overnight. The following day it is placed into a 100 degree proofer (a box that heats up to a certain temp and has a small pan of water in it. It stays in the proofer for up to an hour. After it has risen and actually looks like a loaf of bread, it goes into the oven to bake. It bakes for appr. 9 minutes.

Answer 5

Frozen dough sticks are placed on pans to thaw overnight in the "retarder" in the walk-in cooler. If you thaw it at room temp because you are in a hurry to make more bread in the afternoon then it is allowed to thaw at room temperature for approximately 1 hour; maybe longer depending on the humidity in the store. It is then placed on "forms" (made of silicone) and scored 4 times. It is then placed in the proofer. The proofer temp is usually set around 105 degrees at 80-85% humidity. The bread is then allowed to rise which typically takes an hour to an hour and a half in the proofer. It is important to have a good eye when it comes to the correct size of the bread when it comes out of the proofer before it goes into the oven. Smallish bread will lead to a small loaf of bread that is hard to put any veggies on and still be able to get it closed properly and look "like the picture". We bake our bread at 350 degrees for 10 minutes. It may take an extra minute depending on how our oven is performing that day....lol. We then let the bread cool at room temperature for about 20-25 minutes and then it is "flipped" onto sheet trays and stored in our bread cabinet. The longer the bread sits the softer it becomes.....usually half a day old bread is the best for making sandwiches!

Answer 6

subway bread IS NOT BAKED FROZEN...you cant bake a frozen stick...anyone who knows anything about bread knows you have to get the dough to rise first before you can cook it..you have to be pretty stupid if you cook a stick size piece of dough frozen...you get a bake stick not a loaf of bread

Answer 7

I work at a Subway right now, by the time the bread actually gets into the proffer ( where the bread is placed before the oven, and where the bread rises) it has had at least 8 hours to thaw, bread can't be baked frozen, plus if we were to bake it frozen how would we score the bread? When it is frozen the bread is to hard for the "correct" score marks.

Answer 8

What planet are you guys from. Subway bread is Thawed from frozen raw preformed dough usually overnight in a chiller, it is then scored (4 times) and toppings may also be placed on at this point it is then placed in a proofer for 1 hour, a proofer is usually set at 40 centigrade with 80% humidity, it is then baked 17 minutes @ 170 centigrade. Doing anything other than this is incorrect, how do I know? We make the bread frozen for Subway and this is what is contained in their baking manual. Convert to Farenheit for USA and England

Answer 9

no it isent i work there now and obviously you didnt know what you were doing..it thaws over night you pan it anywere from 6-9 the next night and the morning they cook it. unless they run out which is the night shifts responsability.

Answer 10

that is the problem... we used to put frozen in the proofer first, and then cook it.
their bread sucks now... too flat. and they crush it even more with their hands...

Answer 11

You are not  suppose
to bake bread if it is frozen. There is a process which you are suppose to do. We take the bread at night and

thaw it out a little in the fridge. We then
set it out for 20 minutes at room temp to thaw it some more. We then cut the lines in the
bread, stick it in the proofer which thawes the bread as well as increases the size, then we bake the bread. so if they are doing it correctly, it should never be frozen. :)