Regal Formula

Regal Formula is a pocket baker's-percentage studio for home ovens, culinary-school bread labs, pizza-dough crews, and sourdough-club newcomers who must scale a formula and hit desired dough temperature.

Lock flour at 100%. Water, salt, yeast or levain, sugar, fat, and inclusions reflow in grams and ounces as you edit. Set a target dough weight or flour load and the entire formula snaps to the bowl, so the next mix is numbered, not guessed.

Work from a seeded library of bakery-style doughs: baguette, ciabatta, pita, pan loaf, pizza napoletana, rye sandwich, enriched milk bread, focaccia, and more. Each formula includes hydration, salt percent, mix notes, and intended bake. These are starting points for the mix in front of you, not a history of personal bakes, a starter diary, or a crumb photo album.

Split a preferment for poolish, biga, or levain. Choose a prefermented-flour percent and see remaining final-dough yeast and water. Land desired dough temperature with friction, room, flour, and preferment temps, and toggle Celsius or Fahrenheit.

Hydration primer cards compare stiff, standard, and high-hydration doughs with handling cues. A shape-and-score glossary offers illustrated boule, batard, baguette, and pan-loaf cards as reference, not a freeform scoring canvas. A bulk clock marks stretch-and-fold windows for this mix only.

Pin a formula for quick return. A home-screen widget shows a hydration cheatsheet plus the pinned formula's flour, water, and salt in grams. Units, baker's-math rounding, and last-opened dough stay saved on device.

Regal Formula turns mixing into numbered decisions. It does not keep a bake journal.