This tutorial goes through three examples of entering bread formulas into BreadStorm: a straight dough, a formula with a pre-ferment, and a formula with 2 pre-ferments and a soaker.

Import the .bun file into BreadStorm, then scale the formulas for your own baking. Be sure to download the free version of BreadStorm, if you haven't already.

Our first example shows how to put MC's Learning Loaf into BreadStorm.

**Step 1:**

We begin by clicking the "New" button on the toolbar, to create a new bread formula. Then we enter the ingredient names into BreadStorm. This formula calls for old dough, and we happen to have some handy, left over from baking with the Chicago Amateur Bread Bakers. But we're not sure of the exact composition of the old dough, so we'll enter it just as we would any other ingredient.

**Step 2:**

Looking at how MC has described the recipe for her Learning Loaf, we see that she has given ingredients in weights.

So we'll click the weight button and then enter the weights into BreadStorm.

**Step 3:**

Next, we tell BreadStorm which ingredients are our flour ingredients by clicking on the little flour icons. In response, BreadStorm automatically calculates the baker's percentages for us.

**Step 4:**

We're done. We can save the formula, and scale it as we like.

To scale, first we click the % button, . . .

. . . and then we select the ingredient we'd like to scale by (in this case, old dough). And then we type in the weight of this ingredient.

In our case, we have only 200 grams of old dough handy, so we're going to scale by this amount, and let BreadStorm tell us how much bread we can make.

Now that MC's Learning Loaf is in BreadStorm, we can observe the nature of this bread by looking at its baker's percentages.

For example, we see that 90% of the flour is all-purpose wheat flour, and 10% is whole-rye. From experience we know to expect that the crumb will have a grayish tinge from this small amount of rye flour. While 10% rye looks modest, it, in fact, is enough to give a stunning flavor boost to the bread. (By the way, in a bread formula, all flour ingredients always add up to 100%.)

The dough's water (or "hydration" as bakers like to say) is 69%. This tells us that the dough is going to be somewhat soft, but still quite easy to handle and shape. The immeasurably small amount of instant yeast is a testament to long and slow fermentation, so critical to good bread. Salt at 2% tells us that this has a typical level of salt, good for sandwiches, for example. The inclusion of old dough will make the flavor more complex; it will also give the loaf a longer shelf life.

You can download this formula and import it into BreadStorm, where you can scale the formula for your own baking.

If you don't yet have BreadStorm, download the free version of the software to read and scale bread formulas from MC and other bakers.

If we don't happen to have any old dough on hand, we'll do as MC describes in her Learning Loaf post and create some "old dough" for this bread.

**Step 1:**

Just as in Example 1, we begin by entering the ingredients for the Learning Loaf. But this time, we don't enter "Old Dough" on its own line:

**Step 2:**

We'll set up the old dough as a pre-ferment in BreadStorm. We call it a "pre-ferment" because some of the flour that goes into the overall bread formula is fermented in advance of the Final Mix.

To add a preferment, we click on the little plus sign (+) next to the "Pre-ferments/Soakers" label and click "Pate Fermentée," the French name for Old Dough:

**Step 3:**

Since MC listed her bread's ingredients in weights, in BreadStorm we switch to weight mode, then enter these weights.

We put the weights for the old dough ingredients in the Pate Fermentée column, and the weights MC gave for Final Dough go in the Final Mix column:

**Step 4:**

Lastly, we tell BreadStorm which ingredients are our flour ingredients.

To do this, we click the little flour icons. In response, BreadStorm will automatically calculate the baker's percentages for us.

Save the formula, and we're done.

This bread has identical nature to the formula in Example 1. It differs only in that its pre-ferment is broken out in its own column.

Formula from Example 1:

Formula from Example 2 (this example):

Example 2 breaks out the pre-ferment in a separate column. This allows BreadStorm to account for the flour in the pre-ferment (Pate Fermentée or "Old Dough"). The result is that the Total Formula column (leftmost column) more accurately reflects the nature of MC's bread.

You can download this formula and import it into BreadStorm, where you can scale the formula for your own baking.

If you don't yet have BreadStorm, download the free version of the software to read and scale bread formulas from MC and other bakers.

This example uses MC's One-handed Ciabatta, a much more complex formula than our previous examples. The formula uses a wild yeast levain, two pre-ferments, and a soaker, which lend the baked loaf complex flavor and rich texture.

MC has provided this formula to her readers in weights, so we'll enter this formula into BreadStorm using weights.

**Step 1:**

First, let's begin by entering the ingredients:

Then we'll set up the overall structure of the formula. We add columns for the 2 pre-ferments: the poolish and the teff mash.

For the poolish, we click on the little plus sign (+) next to the "Pre-ferments/Soakers" label and click "Poolish"

To add the teff mash, we'll use an advanced feature of BreadStorm, a "Custom Pre-ferment."

We click on the little plus sign (+) next to "Pre-ferments/Soakers," then click "More," then "Custom Pre-ferment..." A window pops up and lets us type in the name "Teff Mash:"

Next we add a column for the soaker, in the same manner as we added the pre-ferments. The formula's structure is now in place:

**Step 2:**

Next we switch to weight mode and enter the weights for the pre-ferments, the soaker, and the Final Mix. Beginning with MC's poolish (75 g flour + 75 g water + a pinch of instant yeast):

Then MC's teff mash (75g teff flour + 75g water):

Then the soaker. In her ciabatta post, MC tells us to pour over the sunflower seeds just enough water to cover. That works out to about 30 grams of water:

Lastly, the Final Mix weights. We've already used 30 grams of the water for the soaker. We'll put the rest of it into the Final Mix. We've decided to put all of the formula's water on a single line. This makes it easier to see the total hydration. Structuring the formula this way is a matter of preference:

**Step 3:**

To complete the formula, we mark the flour ingredients and the soaked ingredients. As we do this, BreadStorm will immediately calculate the baker's percentages for us:

Save, and the formula is complete.

As you look across this complex formula, notice that in each column total flour equals 100%. This is true of all bread formulas, by definition. Also notice that in the soaker column, the sunflower seeds being soaked, they also equal 100% by definition.

**Tip:** When developing a bread formula, always keep in mind that all flour in each column must add up to 100%; and in the case of a soaker column, all of the ingredients being soaked in liquid must add up to 100%. When you enter a formula in weights—as we've done in each of the formulas on this page—BreadStorm takes care of these calculations for you.