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Illustrative image 
'Nduja Bread
Recipe no. 18 · mikilab.de/18
Type 1 flour W280
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.
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. 18
What you need· draft
Allergens
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
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 · Biga (evening before)
16-18 h at 18°C
Phase 2 · Main dough
Procedure
1) BIGA (indirect): 350 g flour, 155 g water and 3.5 g fresh yeast; mature 16-18 h at 18 °C. 2) AUTOLYSE: remaining flour + water (hold back bassinage water), rest 40 min. 3) DOUGH: incorporate biga and 150 g refreshed sourdough, then smoked paprika, oil and Natural Improver Pro; develop gluten and add bassinage water gradually. Add the salt (20 g) near the end of mixing. 4) 'NDUJA: at the end, with one fold, incorporate the 'nduja in flakes for veins without deflating. 5) BULK: 1 h at room temperature with 2 stretch-and-folds. 6) 16°C RETARD: mature 12-18 h (or fridge 4-6°C) for aroma and open crumb. 7) SHAPE: shape the loaves and proof 2 h in a floured banneton. 8) BAKE: 240°C with steam for the first 15 min, then 220°C, ~40 min total, deep-coloured crust. 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.
Rustic bread naturally coloured red-orange by Calabrian 'nduja and smoked paprika (no dyes). Indirect method with BIGA (18 h at 18°C). The 'nduja is folded in at the end for spicy veins in the crumb.
Useful terms *
Made with Michele's hands
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