Everything it does, and how it does the math.

Your first week in five steps

1. Set up your store. In Store settings, add your name, logo, colors, hours, pickup and delivery options and how far ahead customers must order. Your storefront updates as you type.
2. Check your recipes. Open Recipes and adjust the samples to yours: percentages, weight of each format, times for each stage, ingredient prices and the selling price of each piece. The menu in your storefront comes from here.
3. Calibrate your mixer once. In Water temperature, measure one real batch and save the friction. From then on the water math is yours, not a textbook’s.
4. Share your store. Put the link in your Instagram bio, on Google and on a QR code at the counter. Orders land in Orders and on the Calendar.
5. Plan the night from the orders. In the Bake schedule, pick tomorrow and tap “Use as the bake list”. Clear any clashes, leave the tablet by the bench and check off steps as you go.

From order to oven

An order goes through five states: new → confirmed → baking → ready → completed (or cancelled). Each change can send the customer a message, so nobody has to call to ask if their bread is ready.

The bake schedule adds up every open order for a day by product and format. Each bake must be ready 30 minutes before its earliest pickup, or 45 before a delivery. Pickups after noon are baked in the morning shift, because the shift runs from noon the day before to noon.

At checkout: the coupon comes off the subtotal, then tax is added (wholesale accounts can be exempt), then the delivery fee. Gift card, loyalty reward and store credit come off in that order, and whatever is left is charged by card. Online orders above your deposit threshold pay a deposit now and the balance at pickup; mark it paid from the order.

Walk-in sales rung up on the point of sale and orders from the kiosk count in your reports; counter sales don’t appear in the order list or the bake schedule, because they come off the shelf.

Running a team or a station

The Team plan answers one question for everyone in the bakery: what do I do next? Build it once for a normal day and adjust it when orders change.

1. List the people and their shifts. Name, role, start and end.
2. List the stations. Mixer, bench, ovens, counter, packing. Give each one a capacity: one mixer takes one dough at a time; a bench might take three people.
3. Split the day into blocks. Opening and mixing, shaping and baking, counter and orders, tomorrow’s prep, closing. Blocks become the sections of the wall sheet.
4. Write each task short and concrete. “Mix baguette · 8 min first speed + 6 min second · check the water temperature first.” Add a time, a station and how many people it needs.
5. Put names on tasks. The plan warns you when a task is short of people, when someone is booked twice, when a station is asked for too much or when a long shift has no break.
6. Pull in the bakes. “Add bakes from the bake schedule” turns tonight’s bake list into mixing, shaping and baking tasks on your stations.
7. Print it. The wall sheet goes by the bench; each person gets a day card to tick off. Or leave a tablet open on “By person”.

A station lead runs their station from its sheet: every task in order, who is on it and what to check. When the plan says the mixer is double-booked, move the later dough, or hand it to the second mixer if you have one.

The math, in plain sight

Baker’s percentages

Total flour is 100 % and every ingredient is expressed against it. To find how much flour you need:

For 48 baguettes of 350 g with 3 % loss you need 17.30 kg of dough. The recipe adds up to 168.5 %, so 17.30 ÷ 1.685 = 10.27 kg of Tipo 0 flour in total, split between the poolish and the final dough. Every other ingredient is that flour times its percentage.

If a recipe uses a preferment, its flour counts inside the 100 %. That way, when you scale, the share of poolish or biga stays right on its own.

Cost per piece

Each ingredient has a price per kilo, shared by every recipe. The cost of a piece is what the ingredients in its dough cost, loss included:

It counts ingredients only: no labor, gas, power or packaging. It’s the baseline for knowing which products make you money.

Flour types: 00, 0, 1 and whole wheat

The recipes use the Italian classification, which ranks flour by how refined it is (its ash content, meaning how much bran is left):

• Tipo 00: the most refined, white and fine. Depending on the mill it can be weak (pastry) or strong (ciabatta, focaccia, pizza). Always check the protein on the bag.
• Tipo 0: slightly less refined. The all-round bread flour: baguette, pain de campagne, sandwich loaves.
• Tipo 1: semi-whole, with more bran and flavor. Great for rustic loaves and sourdough; it drinks more water.
• Whole wheat: the whole grain. Usually blended with Tipo 0 or Tipo 1 at 10 to 30 %.

There’s no exact US equivalent: Tipo 0 behaves like a good bread flour or high-protein all-purpose, and Tipo 1 like a high-extraction flour. French T55 is close to Tipo 0 and T80 to Tipo 1. If you switch flour, check the hydration: the less refined, the more water it wants.

Water temperature

Without a preferment there are three known factors plus the water; with one, four. That’s why you multiply by 3 or by 4. It works the same in °F and °C, with friction as a number of degrees added:

Ice

Melting ice absorbs about 80 calories per gram, hence the 80 in the denominator (temperatures in °C here; the app converts for you):

Friction

The heat the mixer adds. The reference values (about 5 °F by hand, 18 °F fork mixer, 25 °F spiral, 32 °F planetary) are a starting point. Your real number comes from solving the water formula with a batch you already made.

Bake schedule

Each bake counts back from its ready time. If it doesn’t fit in one oven load, shaping and proofing are staggered so each load goes in right when its proof ends. Before that come bulk, mixing and, if any, the preferment.

The mixer and the oven only handle as many doughs at once as you have machines. With one oven you’re also warned when there’s no time to change temperature between recipes (about 7 °F per minute heating up, 5 °F cooling down).