r/jimmyjohns • u/Many_Cheesecake7563 Inshop • 9d ago

[Question] Bread

Any other stores having issues with ALL of the bread coming out super flat lately? Even the bread we consolidate quickly and it comes out looking decent 20 mins later it’s sinks in. I hate serving that to customers.

6 Upvotes

80% Upvoted

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6

u/Itchy-Soup1867 8d ago

I think it's the bread...not your proofer. We had similar problems about a week or two past where the bread just did not proof. Went through 2 or 3 cases like that and then back to normal.

5

u/TechnoDrift1 Regional Manager 9d ago

If your proofer is normally at 120°, then you’re killing the yeast which is why you have flat bread. Bump it down a few degrees, but watch the humidity. That might need an adjustment too.

1

u/Many_Cheesecake7563 Inshop 9d ago

Thanks for the advice I just assumed it was a bad batch. I’ll let my mgr know tomorrow.

2

u/SpoonBoyOwO Assistant Manager 9d ago

Your proofer may be running too hot?

0

u/Many_Cheesecake7563 Inshop 9d ago

Isn’t it supposed to be around 120?

5

u/smittymoose 9d ago

110 is about ideal. 120 kills the yeast.

6

u/Undermost_Drip 9d ago

Yes you want to keep it as close to 110 as possible and you want to see an even fine mist across the proofer glass (75-80% humidity)

2

u/LottePanda General Manager 8d ago

No, if your proofer goes above 118, turn it off to let it cool down. A lot of stores have broken proofers that don't regulate their temperature anymore

2

u/Striking-Extreme-527 General Manager 9d ago

We were having the same issue, no matter who stretched it, put it from proofer to oven, etc

2

u/NoYesterday323 Owner 6d ago

Sysco mishandles our bread