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Recipe no. 26 · mikilab.de/26
Bread flour 70% + Fine durum semolina 30%
Sitor draft
Michele's touch: soaked breadcrumbs
In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.
Dry breadcrumbs
50 g
Water
150 g
for this recipe, with 1000 g of flour
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
Time & temperature (estimate)
Stated proof: ~16 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).
On TikTokRecipe no. 26
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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The MikiLab label
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
Ingredients
Procedure
1) SOURDOUGH (lievito madre): refresh it twice, 4 hours apart, and use it at its peak. You need 300 g, strong and fragrant: in this bread it does all the work. 2) AUTOLYSE (1 hour): mix 700 g bread flour and 300 g fine durum semolina with 680 g of the 750 g water, just until no dry flour is left. Cover and rest. 3) DOUGH: add the sourdough and 20 g MikiLab Natural Improver. Knead 8-10 minutes, then add the remaining water a little at a time and last 22 g salt. Smooth, elastic, 24-26 °C. 4) BULK (4 hours at 24-26 °C): 3 sets of folds, one every hour. Each set gives the dough more strength and shape. 5) PRESHAPE AND SHAPE: turn out on a floured surface, divide in two, round up and rest 20 minutes. Then shape tight loaves and place them seam-up in floured baskets. 6) FRIDGE (12 hours at 4 °C): well covered. The cold gives the tangy flavour and the blistered crust. 7) BAKING: oven at 250 °C with a red-hot stone or cast-iron pot. Bake the loaves straight from the fridge, no waiting: turn out, score boldly and load with steam. After 20 minutes release the steam and lower to 220 °C: about 55 minutes in total. 8) COOLING: on a rack for at least 2 hours. The crust should crackle as it cools. Keeps 5-6 days. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.
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.
Long-fermented country bread, sourdough only. Crunchy crust, MikiLab Improver.
Useful terms *
Made with Michele's hands
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