From what I understand, Subway buys their bread 'parbaked', or 75% baked (brown and serve), then they simply 'proof' them (bring it up to room temperature after being frozen) and bake them for the remainder of the time.

I believe the suppliers are doing 95% of the work, baking the bread until it gains enough strength to hold itself and gain a little bit of color, then it is cooled, flash frozen and transported to the stores frozen.

Although the proofer/ovens they use are functionally adequate for all types of bread baking, Subways still use people to supply their bread (albeit not fully cooked) so they can bypass having mixers, hoods for their ovens, skilled bakers, and all of the normal baking equipment. Therefore, their 'baking' constitutes 'reheating' more than what a person on the Fresh Loaf would consider 'baking'.

That said, notice I began this post with, 'From what I understand', as I have never worked at a Subway before...

-Mark

http://thebackhomebakery.com

I have an old cookbook full of good bun recipes if you need me to look it up. But as far as knowing what equipment you will need and such , just consider asking of someone who runs a Panera bread shoppe what they do. They bake all types of sub and sandwich loaves fresh daily. I don't think they will give you the recipes but I am sure you can use your own creativity and have a hit bread/sandwich shoppe of your own.

Stacey~

Hi Thailand,

 Hope I can visit someday.  I am from Philadelphia originally and given it is the home of the famous Philadelphia Steak Sandwich and its neighbor New Jersey takes credit for the similar sub (what Subway is based on), you should know that Alessi bakery is famous for their submarine roles and many Northeasterners swear they are the best in the world (much better than Subway).  See if you can poll the group to see if anyone can help you find a formula that is similar to Alessi.  Their dough is very much the same as a Kaiser roll dough only shaped into a sub shape.

 Good luck!