The improver for your recipe
Got a recipe of your own, your grandma's or from another site? I'll tell you how much of Michele's natural improver to add, in grams. More strength, more aroma, a softness that lasts.
1. Your recipe
2. What you're making
3. How it rises
Bread · biga, poolish or sourdough · 1000 g flour
Inside it, for this recipe:
The mix is made in 100 g batches: one jar is enough for 5 recipes like this.
Michele's touch
When: in the final dough, together with the flour and the dry ingredients. Never in the biga, poolish or starter. The soaked Brösel goes into the final dough too. The coconut fat once the dough forms a ball; oil, vinegar and salt last.
Water: the same as in your recipe. The extra water comes with the Brösel: that's why Michele doesn't change it.
Everything else: Yeast, salt and timings stay as in your recipe. If the crust browns too much or the crumb is sticky, use one point less next time.
The amounts are the ones Michele uses in his own recipes. Everything is calculated on your phone: the recipe you paste is neither saved nor sent.