Bread formulas on this page were created and shared by BreadStorm users. Formulas come as .bun files, which you can import into BreadStorm and scale as you like.
Be sure to download the free version of BreadStorm, to read and scale these formulas for your own baking.
From Baking By Hand: "Fougasse is Provence’s answer to the Roman-born Focaccia. Their names both come from the Latin root word focus, meaning 'hearth,' and they’re both flattened doughs that feature toppings or folded-in ingredients. The distinctive feature of the fougasse are its decorative holes cut into the dough’s surface, which are really up to the baker’s whim."
Photos and formula reproduced with permission of Andy King, Jackie King, and Page Street Publishing.
Jacqueline Colussi, BreadStorm co-creator, developed this Rye, Sunflower, and Apricot Sourdough for on-the-go breakfasts and quick, hi-energy snacks. Crusty, buttery, and moist, a slice is delicious solo or spread thinly with honey butter. At it's best 48 hours after baking, the unwrapped loaf keeps well for a week.
Microbaker Tia Ingle developed this endearing, heart-shaped loaf in celebration of Australian Mother's Day (second Sunday in May). Tia bakes bread at home and sells her bread on commission.
The Ale Bread uses a liquid levain started with spelt flour, to lend a nutty flavor to the baked loaf. Highly hydrated, the dough is challenging to shape and rises well when baked in a pan or tin.
MC, serious amateur bread baker and author of the beautiful blog, Farine, shares bread formulas she developed:
Learning Loaf with Old Dough, written as a straight dough.
The same Learning Loaf, with old dough broken out as a pre-ferment.