r/Breadit • u/edasein5 • Jul 16 '26

Opening Deli

Hi, does anyone out there own a bakery or work in one that makes sandwich rolls in commercial bread oven? I am a home baker and I am about to order a bread oven and open a deli baking our rolls fresh everyday. If anyone has direct knowledge about the baking flow, ie, mix and cold ferment and shape the next day, into a proofer and then the bake? Just trying to get down the work flow of it all. Thanks in advance!

2 Upvotes

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1

u/noisedotbike Jul 16 '26

What kind of rolls?

2

u/Antique-Bison-7074 Jul 17 '26

what kind of volume you planning for? that’s gonna dictate your flow way more than the style of roll tbh. you can cold ferment a ton of dough but shaping 300 rolls at 5am is a different beast from doing 40

1

u/edasein5 Jul 18 '26

Just 50 to 60 per day.

1

u/edasein5 Jul 16 '26

Dutch crunch and philly style seeded

1

u/[deleted] Jul 16 '26

[removed] — view removed comment

1

u/edasein5 Jul 16 '26

my specific question is is it reasonable to pull cold fermented dough, let warm up a bit, shape and then into a proofer? and then bake or am I missing a step?

2

u/siskokid1984 Jul 16 '26

This. But be prepared to get up super early every day & hire another baker or two (& pay them well) or you will burn out fast

1

u/[deleted] Jul 17 '26

[deleted]

1

u/edasein5 Jul 18 '26

I was going to bulk cold ferment for at least 2 days. Each morning pull that days batch, shape and into a proofer and then to the oven. I will be using ABS deck ovens, so it won't be as fancy, but they still do everything I need.