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Recipe no. 98 · mikilab.de/98
Strong flour W300
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: ~28 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 98
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
🥖 Phase 1 · Poolish (evening before)
12-16 h at 18-20°C
Phase 2 · Main dough
Procedure
1) POOLISH, the evening before: 300 g flour, 300 g water and 1 g fresh yeast. Mix, cover and leave 12-16 hours at 18-20 °C until domed and full of bubbles. 2) DOUGH: put 400 g cold water and the poolish in the bowl, then 700 g flour and 2 g yeast. Mix 5 minutes and rest 20 minutes (autolyse). Add the salt (25 g), then the remaining 100 g water gradually and finally the oil (30 g). Mix until it forms strands. Final temperature 23-24 °C. 3) FOLDS: 3 sets of folds, one every 30 minutes. Then into an oiled, closed container in the fridge (4 °C) for 24 hours. 4) STRETCHING: take out of the fridge 1 hour ahead. Divide into two pieces of about 900 g and stretch each in a well-oiled 40×30 cm tray with your fingertips without tearing. 5) PROOF in the tray: 3-4 hours at 22-24 °C, covered, until doubled and full of bubbles. 6) BAKING: par-bake plain 8 minutes at 250 °C (lower shelf), add the toppings and finish 8-10 minutes until the base is crisp and golden. About 16 minutes in total.
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.
Roman-style tray pizza with high hydration (80%): light crumb and crisp base. The poolish the evening before adds aroma and digestibility; 24 hours in the fridge does the rest. Yield: 2 trays 40×30 cm. Rewritten by Sitor (AI) with complete quantities: a starting point to try.
Useful terms *
Made with Michele's hands
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