GIANT SUBS
The steps to making a Giant Sub include braiding the bread, baking the bread, assembling the sandwich, and packaging the sandwich. Giant Subs are promoted in 3' and 6' lengths. Since Giant Subs are made in 18" sections, however, they are available in any length that falls into an 18" increment.
Giant Subs can be made with all bread types - including gourmet breads. A popular offering is a white & wheat combo, where the bread sections are braided using 2 white bread sticks and 2 wheat bread sticks. Due to product quality concerns, our hot sandwich varieties cannot be offered as Giant Subs.
Since we advertise specific lengths for Giant Subs, it’s extremely important that actual lengths match what is advertised. You must take great care in preparing Giant Subs and accurately follow all directions. If the actual length of a Giant Sub fails to meet the advertised length, you can find yourself in conflict with the Department of Weights & Measures and may be subject to fines.
Braiding the Bread
You will need 4 sticks for every 18" of finished bread. Refer to the chart at the right for the number of bread sticks needed for various lengths of giant bread.
1. Remove 4 bread sticks that have been thoroughly retarded in the cooler.
2. Stretch each stick to approximately 23" in length. Place the four next to each other on a clean, flat surface. Do NOT score breads for Giant Subs.
3. Always counting from left to right, lift the 2nd and 4th sticks, moving the fourth stick under the 2nd and over the 1st (“A” in diagram at right). Again, from left to right, lift the 2nd and 4th sticks, moving the 4th stick under the 2nd and over the 1st (“B”). Continue moving the 2nd and 4th sticks until braid is complete. Do not braid the sticks too tightly. The dough will need some room to rise as it proofs and bakes.
4. Once the braid is completed, form a tight, neat end by pressing all four sticks together and folding them under slightly. Repeat with the other half of the bread. Completed braids need to measure 16".
5. Line a half-size bread pan with a flat Silpat liner or baking paper. Lay the braid diagonally across the pan so it stretches 16" corner-to-corner
CHANGE IN PROCEDURE: Due to issues with the final baked length, we are discontinuing the use of the current giant sub forms.* As of July 1, 2012, the current giant sub forms will no longer be allowed. You may continue to use the current bread forms until July 1, but you must ensure Giant Subs reach the specified length by either:
• Baking an extra section to add to the Giant Sub to achieve the proper length, OR - • Using whole braids and not cutting off ends on the any of the sections.
*Our manufacturers are redesigning the giant sub bread forms. We expect a new version to be available in 2012.6. Work quickly to braid the remainder of the bread sticks. 7. Let the braids floor retard at room temperature until the internal temperature is 50° - 55° F. 8. Lightly mist each bread before moving it to the proofer. It’s a good idea to bake an extra braided section than what is actually needed. This
way if a section doesn't look good enough to use or is mistakenly cut too short, you'll have an extra one already baked. This is an especially good habit for employees who are inexperienced at making giant breads.
Packaging the Giant Sub
The base is perforated to use for two 3' subs.
1. Place two 7' strips of plastic wrap on the counter, over-lapping in the middle by about 3".
2. Center the flat cardboard base on top of the plastic wrap.
3. Place two more 7' strips on top of the board.
4. Place 4 pieces of subwrap, logo-side down, over-lapping slightly, in the center of the plastic wrap from
one end to the other.
5. Assemble sandwich on cardboard base.
6. Wrap the first set of plastic wrap around completed sandwich. Wrap the second set of plastic wrap
around the sandwich and the base.
7. Unfold the box carrier and pop up the handles.
8. Slide the wrapped sandwich and base on into the box.
9. Write the name of the sub type on the box and attach a completed Food Safety Guidelines label.
10. Refrigerate until Customer Pick up or Delivery.
All Farmington employees, if you need someone to cover you shift SARAH is on call. Her cell phone number doesn't work so please call her house number 801-451-9846 or 309-6343
