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Rolls with hemp flour and hemp seeds
Recipe no. 168 · mikilab.de/168
Type 0 wheat flour (W 260-280) 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: ~2 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 168
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 · Biga (evening before)
16-18 h at 16-18 °C
Phase 2 · Main dough
Procedure
1) BIGA, the evening before: 400 g of type 0 flour, 180 g of cold water and 4 g of fresh yeast. Mix roughly, cover and leave 16-18 hours at 16-18 °C. 2) SEEDS: toast 40 g of hulled hemp seeds for 2-3 minutes in a dry pan and let them cool: they go into the dough. The other 40 g stay raw, for the top. 3) MIXING: in a stand mixer the biga in pieces, 450 g of cold water, 500 g of type 0 flour, 100 g of hemp flour, 5 g of fresh yeast and the Miglioratore Naturale Pro. Knead 8 minutes on low speed. Add the coconut fat once the dough forms a ball; olive oil, apple cider vinegar and salt go in last, then the last 70 g of water in a thin stream. Knead 5-6 minutes on medium speed and finally work in the toasted seeds. Final dough temperature 24-25 °C. 4) BULK: 45 minutes covered, with one fold halfway. 5) SHAPING: divide into 80 g pieces and round them tightly. Press the smooth side onto a damp cloth and then into the raw hemp seeds. Place them apart on baking paper. 6) FINAL PROOF: 1-1.5 hours at 26-28 °C, covered, until almost doubled. 7) BAKING: conventional oven at 230 °C with steam; load and lower to 220 °C: 16-18 minutes, until golden. Open the door for the last 5 minutes to let the steam out.
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.
Rolls with biga and 10% hemp flour, rolled in hemp seeds: thin crust, moist crumb. Makes about 23 rolls of 80 g. Use only hemp flour and seeds sold as food. Recipe written by Sitor (AI) with Michele's method: a starting point to try.
Useful terms *
Made with Michele's hands
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