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Hand-stretched breadsticks with hemp flour and hemp seeds
Recipe no. 171 · mikilab.de/171
Type 0 wheat flour 85% + hemp flour 15%
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: ~1 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 171
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 50 g of hulled hemp seeds for 2-3 minutes in a dry pan and let them cool. 3) MIXING: in a stand mixer the biga in pieces, 400 g of water, 450 g of type 0 flour, 150 g of hemp flour and the Miglioratore Naturale Pro. Knead 5 minutes, add the salt (20 g), then the oil (100 g) in a thin stream, a little at a time. Knead until smooth and finally work in the toasted seeds. It's a firm dough: that keeps the breadsticks crunchy. 4) REST: shape a rectangle on a surface dusted with semolina, brush it with oil, cover with cling film and leave 1 hour at room temperature. 5) SHAPING: cut strips 1.5 cm wide. Hold each strip by the ends and stretch it by hand to the length of the tray (about 30 cm). Place them on baking paper, slightly apart. 6) BAKING: conventional oven at 200 °C for 15-18 minutes, until golden and dry. If they're still soft in the middle, leave them 5 minutes in the switched-off oven with the door ajar. 7) Let them cool completely: in a tin they stay crunchy for 2 weeks.
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.
Hand-stretched breadsticks with biga and 15% hemp flour: crunchy, with toasted seeds inside. Makes about 90 breadsticks of 20 g. Use only hemp flour and seeds sold as food. Recipe written by Sitor (AI) with Michele's method: a starting point to try.
Made with Michele's hands
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