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Sitor's Workshop

176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Panettone Artigianale MikiLab — Verde Canapa

Enter doses, hydration and times. Hydration is computed automatically.

Artisan Panettone MikiLab — Hemp GreenIllustrative image
MikiLab
MikiLab
Artisan Panettone MikiLab — Hemp Green · 17/10/2026

🇮🇹Artisan Panettone MikiLab — Hemp Green

Hemp Panettone

Recipe no. 153 · mikilab.de/153

60/40 method (60% of the flour in the 1st dough, 40% in the 2nd). Blend: 50% Manitoba W380 + 50% strong flour W330, with 8% hemp flour

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Artisan Panettone MikiLab — Hemp Green

Metodo 60/40 (60% della farina nel 1° impasto, 40% nel 2°). Miscela: 50% Manitoba W380 + 50% farina forte W330, con 8% farina di canapa · Proof: 50 min · Difficulty: Challenge
Flour1000 g
Water250 g
Sourdough250 g
Salt8 g
Hemp flour (Hanfmehl)80 g
Hulled hemp seeds (Hanfsamen)120 g
Egg yolks (Eigelb)300 g
Butter (Butter)300 g
Sugar (Zucker)220 g
Honey (Honig)50 g

Baking: 160°C · 50 min

Method

60/40 METHOD (two doughs): 60% of the flour in the 1st dough, 40% in the 2nd. 1) SOURDOUGH (lievito madre): refresh it 3 times, about 4 hours apart at 28 °C, until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. You need 250 g. 2) 1st DOUGH (60% of the flour, evening): in the mixer put 250 g water, 100 g sugar and 250 g sourdough in small pieces; then 600 g flour (300 g Manitoba W380 + 300 g strong flour W330). Once it comes together, add 100 g egg yolks in two goes and 120 g softened butter in small pieces. Smooth and well developed, final temperature 25-26 °C. 3) RISE: 18 hours at about 24 °C. It must triple and reach the right pH (about 4.7-5.0): mark the level on the container. 4) 2nd DOUGH (40% of the flour, morning): add 400 g flour (200 g + 200 g) and 80 g hemp flour to the 1st dough and develop the gluten well. Then 120 g sugar and 200 g egg yolks a little at a time (this is where the eggs increase), 8 g salt, and 180 g softened butter in three additions, developing the dough again each time. No water goes into the 2nd dough. 5) HONEY: add the 50 g honey ONLY ONCE, at the very end, when the dough is already developed. 6) HEMP SEEDS: last, on low speed and for less than a minute, 120 g hulled hemp seeds. Keep the dough below 26 °C at all times. 7) REST AND SHAPING: 30 minutes covered, then 30 minutes uncovered on the bench. Divide into three pieces of about 860 g, round them with buttered hands and place in 750 g paper moulds. 8) FINAL PROOF: at 24-28 °C, until about 2 cm below the rim of the mould. 9) SCORING AND BAKING: cut a cross, lift the points and add a knob of butter. Bake at 160 °C static for about 50 minutes, to 94 °C at the core (probe thermometer). 10) FLIP: push two skewers through the base and turn upside down at once. Leave hanging for at least 8 hours, better 12. — BAKER'S NOTE — WHY WATER ONLY IN THE 1ST DOUGH: In panettone, water goes only into the first dough, to hydrate the flour and build the gluten network together with the sourdough. In the second dough NO water is added: the liquids come from egg yolks, butter and honey, which enrich the dough without weakening it. Adding water to the second dough would dissolve the gluten network already formed, and the panettone would neither rise nor hold its dome. TEMPERATURE: keep the dough below 26°C at all times and develop the gluten well between each ingredient.

Allergens: Gluten, Eggs, Milk

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Challenge

Sourdough (Lievito Madre) check

  1. Put the starter in a straight clear glass jar, mark the level with a rubber band and note the time.
  2. Ready when doubled, with a domed top (for panettone: to the volume in the recipe).
  3. Good signs: bubbles against the glass, smell of yogurt or sweet milk.
  4. Collapsed dome and sharp smell (vinegar, solvent) = «over-proofed»: refresh again before use.
  5. Discard: fuzzy mould, pink or orange streaks.
  6. Keep it around 28 °C (e.g. oven off with light on; check with a thermometer).
  7. Note how many hours it takes to double: if it gets faster each refresh, it's getting stronger.

Before a panettone the starter must be stable (regularly refreshed for weeks). If you don't have one, ask a bakery for a piece or reactivate dried sourdough (about a week).

On TikTokRecipe no. 153

What you need· draft

  • Paper moulds (500 g or 1 kg)Where: baking supplies / online
  • Long skewers to flipWhere: houseware store
  • Two tall supports to hang upside downWhere: e.g. two chairs with a bar
  • Probe thermometer (core)Where: houseware / online
  • Oven thermometerWhere: houseware / online
  • Scale (1 g)Where: houseware
  • Sturdy stand mixerWhere: appliance store
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenEggsMilk

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

SourdoughNo additives
How it rises
sourdough starter
Salt
0,8 g per 100 g flour
Added fat
30 %
Added sugars
27 %
Flour
Metodo 60/40 (60% della farina nel 1° impasto, 40% nel 2°). Miscela: 50% Manitoba W380 + 50% farina forte W330, con 8% farina di canapa

Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabArtisan Panettone MikiLab — Hemp Green🫙1. PrefermentSourdough🥣2. Mixing🤲3. Shaping🔥4. Baking160 °C · 50 min🌬️5. Coolingupside downmikilab.de
60% hydr.1000g flour160° · 50′ StaticIndirect
Rescaleg

🌾 Sourdough management (pH)

Bath (bagnetto)15 min in water at 28°C — pH 3.9
1st refresh1:1:0.5 at 28°C — pH 3.9
2nd refresh28°C for 3.5–4 h — pH 4.1–4.3
Bound in cloth16°C for 16–18 h

Ingredients: 1st/2nd dough · Total

Ingredient1°2°Tot.%
Flour6004001000100%
Water250—25025%
Preferment250—25025%
Hemp flour (Hanfmehl)—80808%
Hulled hemp seeds (Hanfsamen)—12012012%
Egg yolks (Eigelb)9320730030%
Butter (Butter)12617430030%
Sugar (Zucker)9912122022%
Honey (Honig)—50505%
Salt—880.8%

g · % of total flour. Add suspensions at the very end, at low speed.

Glaze module (automatic)

Totalg
Sugar82 g · 54.55%
Raw almonds27 g · 18.18%
Egg whites27 g · 18.18%
Hazelnuts5 g · 3.64%
Apricot kernels3 g · 1.82%
Wheat flour3 g · 1.82%
Fine corn flour1 g · 0.91%
Potato starch1 g · 0.91%

Procedure

60/40 METHOD (two doughs): 60% of the flour in the 1st dough, 40% in the 2nd. 1) SOURDOUGH (lievito madre): refresh it 3 times, about 4 hours apart at 28 °C, until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. You need 250 g. 2) 1st DOUGH (60% of the flour, evening): in the mixer put 250 g water, 100 g sugar and 250 g sourdough in small pieces; then 600 g flour (300 g Manitoba W380 + 300 g strong flour W330). Once it comes together, add 100 g egg yolks in two goes and 120 g softened butter in small pieces. Smooth and well developed, final temperature 25-26 °C. 3) RISE: 18 hours at about 24 °C. It must triple and reach the right pH (about 4.7-5.0): mark the level on the container. 4) 2nd DOUGH (40% of the flour, morning): add 400 g flour (200 g + 200 g) and 80 g hemp flour to the 1st dough and develop the gluten well. Then 120 g sugar and 200 g egg yolks a little at a time (this is where the eggs increase), 8 g salt, and 180 g softened butter in three additions, developing the dough again each time. No water goes into the 2nd dough. 5) HONEY: add the 50 g honey ONLY ONCE, at the very end, when the dough is already developed. 6) HEMP SEEDS: last, on low speed and for less than a minute, 120 g hulled hemp seeds. Keep the dough below 26 °C at all times. 7) REST AND SHAPING: 30 minutes covered, then 30 minutes uncovered on the bench. Divide into three pieces of about 860 g, round them with buttered hands and place in 750 g paper moulds. 8) FINAL PROOF: at 24-28 °C, until about 2 cm below the rim of the mould. 9) SCORING AND BAKING: cut a cross, lift the points and add a knob of butter. Bake at 160 °C static for about 50 minutes, to 94 °C at the core (probe thermometer). 10) FLIP: push two skewers through the base and turn upside down at once. Leave hanging for at least 8 hours, better 12. — BAKER'S NOTE — WHY WATER ONLY IN THE 1ST DOUGH: In panettone, water goes only into the first dough, to hydrate the flour and build the gluten network together with the sourdough. In the second dough NO water is added: the liquids come from egg yolks, butter and honey, which enrich the dough without weakening it. Adding water to the second dough would dissolve the gluten network already formed, and the panettone would neither rise nor hold its dome. TEMPERATURE: keep the dough below 26°C at all times and develop the gluten well between each ingredient.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Hemp Panettone (hulled seeds + hemp flour): herbaceous and nutty notes, soft crumb. 60/40 method over two doughs. Food-grade hemp no psychoactive effect, within legal limits. Proofing at 24-28°C; upside-down cooling for 12 h.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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