We do not have an auto add salts button. There are reasons for this, but it boils down to other software that does this makes impossible "profiles" to match a set amount of ions in the target water. What I mean is, an auto calc may have you add chalk to increase the carbonate, but then acid to neutralize that carbonate. Sure, that's easy for the brewer but it's flawed and won't actually "work" for the water you use in brewing.
Instead, you add your water report to your profile, and that links to the recipe so you can add the salts you have on hand to get the right mash pH and those ions. We can help you with that- it sounds far more difficult than it is.
A couple of pointers- even though water profiles may list bicarbonate, there is NEVER an actual target for bicarbonate; it is just what that water may have had in it before the breweries boiled it or treated it. You want to look at the mash pH, which is shown at the top of the water calc to ensure that is in a range of 5.3-5.5 or so.
A long time ago, we published a three part series on water chemistry basics. It explains many of these things, but in an easy to understand way.
https://www.brewersfriend.com/2017/11/19/brewing-water-basics-part-1/
https://www.brewersfriend.com/2017/11/19/brewing-water-basics-part-2/
https://www.brewersfriend.com/2018/02/13/brewing-water-basics-putting-it-all-together/
It seems overwhelming beginning with water chemistry, but it really is pretty simple once you understand what each ingredient brings to the recipe.
If you would post your Ward Lab report, I can help with advice on entering it, if you need to reduce alkalinity, etc.