BreadStorm™ logo

Bread Formulation Software

For Mac OS X 10.6+

BreadStorm™ logo

Bread Formulation Software

For Mac OS X 10.6+


BreadStorm™ logo

Bread Formulation Software

Download Bread Formulas

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.

Fougasse from the Book Baking by Hand 

Fougasse from the book Baking by Hand

This fougasse formula comes from the new book Baking by Hand by Andy and Jackie King. Andy and Jackie own and run A & J King Artisan Bakers in Salem, Massachusetts, USA.

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."

Paul Aboud—professional bread baker for Riso (Vancouver Island, Canada), home bread baker, and author of the blog Yumarama— put the Kings' formula into BreadStorm to share with fellow bakers.

Download the formula.

Click here to download .bun file.

Photos and formula reproduced with permission of Andy King, Jackie King, and Page Street Publishing.

Rye, Sunflower, and Apricot Sourdough 

photo of Jacqueline's Rye, Sunflower, and Apricot Sourdough

Jacqueline

Jacqueline Colussi BreadStorm co-creator
@BreadStormBaker

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.

Download the formula.

Click here to download .bun file.

Fig-Anise 50% Whole-Wheat Bread 

MC's Fig-Anise Whole-Wheat Bread

MC shares the formula for Fig-Anise 50% Whole-Wheat Bread, team-developed at Martin Philip's Creating Signature Breads workshop at the Kneading Conference West 2013.

Download the formula.

Click here to download .bun file.

Mother's Day Ale Bread 

Ale Bread by Tia Ingle

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.

Download the formula.

Click here to download .bun file.

3 Formulas from MC's blog, Farine 

MC's One-handed Ciabatta

MC, serious amateur bread baker and author of the beautiful blog, Farine, shares bread formulas she developed:

Download 3 formulas.

Click here to download .bun file.

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Bread Bakers Love BreadStorm!

I'd like to say how much I'm loving BreadStorm and how useful I'm finding it…. It's great for product development, so simple to use.

—Nick Boggon, co-owner, micro-bakery Hitchin Bakehouse, UK

l LOOOVE using your BreadStorm app it makes recipe experimentation so easy!

Tia Ingle, micro-baker, Renmark, South Australia, Australia

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