Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image 
Pan focaccia with hemp flour and hemp seeds
Recipe no. 167 · mikilab.de/167
Type 0 wheat flour (W 280-300) 90% + hemp flour 10%
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: ~4 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Draft written with Michele's method (poolish, mashed boiled potato, a drizzle of oil to finish, in a tray). To try: once Michele confirms it, this notice disappears.
On TikTokRecipe no. 167
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 16-18 °C
Phase 2 · Main dough
Procedure
1) BIGA, the evening before: 500 g of type 0 flour, 225 g of cold water and 5 g of fresh yeast. Mix only until the water is absorbed: it should stay lumpy, not smooth. Cover and leave 16-18 hours at 16-18 °C. 2) POTATO: boil 200 g of floury potatoes in their skins for 25-30 minutes. Peel, mash them while warm (you need 150 g) and let them cool below 30 °C: warm, they kill the yeast. 3) MIXING: in a stand mixer put the biga in pieces with 450 g of cold water, then 400 g of type 0 flour, 100 g of hemp flour and the Miglioratore Naturale Pro. Knead 6-8 minutes on low speed. Add the potato and the salt (22 g), then the last 95 g of water in a thin stream, only when the dough takes it. Close the dough with a drizzle of oil (30 g): it should become smooth and shiny. Final dough temperature 24-26 °C. 4) BULK: an hour and a half covered, with 2 sets of folds in the first hour. 5) INTO THE PANS: oil 3 pans of 30×40 cm well. Divide the dough into 3 pieces of about 670 g, fold each into a parcel and place it in a pan. After 30 minutes stretch each one with your fingers to the edges. 6) FINAL PROOF: 1.5-2 hours, until puffy and full of bubbles. Dimple with your fingertips, brush with an emulsion of oil and a spoonful of water and sprinkle with hemp seeds and coarse salt. 7) BAKING: conventional oven at 240 °C: 10 minutes on the oven floor, then 10-12 minutes on the middle rack, until golden underneath too. 8) FINISH: straight out of the oven, a drizzle of raw hemp oil: the oven's heat would take its aroma away. Let it cool on a rack so the base stays crisp.
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.
Pan focaccia with Michele's method (biga, mashed boiled potato and a drizzle of oil to close the dough) with 10% hemp flour: moist crumb, crisp edges, nutty aroma. Makes 3 pans of 30×40 cm. Use only hemp flour, seeds and oil sold as food. Recipe written by Sitor (AI) with Michele's method: a starting point to try.
Useful terms *
Made with Michele's hands
MikiLab 🇮🇹🇩🇪
