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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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Treccia del Sole

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

Sun BraidIllustrative image
MikiLab
MikiLab
Sun Braid · 17/10/2026

🇩🇪Sun Braid

Sweet Braid

Recipe no. 135 · mikilab.de/135

Flour 630 + pre-ferment + eggs

Tested by Michele

MikiLab
MikiLab
Sitor's Manual

Sun Braid

Farina 630 + Vorteig + uova · Proof: 30 min · Difficulty: Medium
Flour1000 g
Water500 g
Salt11 g
Eggs (Eier)200 g
Miglioratore Naturale Pro (2% on flour weight)20 g
Malt (Malz)10 g
Milk powder (Milk.P)30 g
Sugar (Zucker)200 g
Quark80 g
Coconut fat10 g
Olive oil (Öl)10 g
Apple cider vinegar (Essig)10 g
Butter (Butter)200 g
Margarine50 g
Lemon juice (Zit.Saft)50 g
Lemon zest (Zitr.)5 g
Baker's yeast (Hefe)15 g

Baking: 180°C · 30 min

Method

1) Prepare the poolish the evening before: 100 g flour, 100 g water and 0.5 g fresh yeast, 12-16 hours at room temperature. 2) Autolyse: mix flour and water, rest for 30 minutes. 3) Dough: incorporate the pre-ferment, then the dry ingredients (malt, Natural Improver Pro) and develop the gluten well. 4) Add the coconut fat when the dough comes together into a ball; add olive oil, apple cider vinegar and salt last. 5) REFRIGERATE immediately after mixing: cold-ferment in the refrigerator (4-6°C) overnight (12-18 h), then work the dough. 6) Divide, shape and place in final proof until ready. 7) Baking: 180°C for 30 minutes, with steam for the first 10 minutes.

Allergens: Gluten, Eggs, Milk, Lupin

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

On TikTokRecipe no. 135

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilkLupin

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

Long fermentationPrefermentNo additives
Total fermentation
≈ 12-16 h
How it rises
poolish of 12-16 h
Baker's yeast
1,6 % of flour
Salt
1,1 g per 100 g flour
Added fat
26 %
Added sugars
20 %
Flour
Farina 630 + Vorteig + uova

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

MikiLabSun Braid🫙1. PrefermentPoolish🥣2. Mixing🤲3. Shaping🔥4. Baking180 °C · 30 min🌬️5. Coolingmikilab.de
50% hydr.1000g flour180° · 30′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water500 g · 50%
Salt11 g · 1.1%
Eggs (Eier)200 g · 20%
Miglioratore Naturale Pro (2% on flour weight)20 g · 2%
Malt (Malz)10 g · 1%
Milk powder (Milk.P)30 g · 3%
Sugar (Zucker)200 g · 20%
Quark80 g · 8%
Coconut fat10 g · 1%
Olive oil (Öl)10 g · 1%
Apple cider vinegar (Essig)10 g · 1%
Butter (Butter)200 g · 20%
Margarine50 g · 5%
Lemon juice (Zit.Saft)50 g · 5%
Lemon zest (Zitr.)5 g · 0.5%
Baker's yeast (Hefe)15 g · 1.5%

Procedure

1) Prepare the poolish the evening before: 100 g flour, 100 g water and 0.5 g fresh yeast, 12-16 hours at room temperature. 2) Autolyse: mix flour and water, rest for 30 minutes. 3) Dough: incorporate the pre-ferment, then the dry ingredients (malt, Natural Improver Pro) and develop the gluten well. 4) Add the coconut fat when the dough comes together into a ball; add olive oil, apple cider vinegar and salt last. 5) REFRIGERATE immediately after mixing: cold-ferment in the refrigerator (4-6°C) overnight (12-18 h), then work the dough. 6) Divide, shape and place in final proof until ready. 7) Baking: 180°C for 30 minutes, with steam for the first 10 minutes.

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.

With poolish (100 g flour + 100 g water + 0.5 g yeast, made the evening before). Lemon-scented sweet braid. Brush with egg before baking. Poolish: quantities tested and confirmed by Michele.

Useful terms *

  • * Autolyse: an initial rest of flour and water (20-40 min) before salt and yeast; it develops gluten and makes the dough more extensible.
  • * Poolish: a liquid preferment (equal parts flour and water + a little yeast), ripens 8-16 h; adds aroma and softness.
  • * 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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