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Apulian friselle with durum semolina and hemp flour
Recipe no. 173 · mikilab.de/173
Re-milled durum semolina 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: ~16 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
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. 173
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
Ingredients
Procedure
1) STARTER: feed it in the morning and use it at its peak, when doubled (3-4 hours at 26-28 °C). You need 150 g. 2) SEEDS: toast 40 g of hulled hemp seeds for 2-3 minutes in a dry pan and let them cool. 3) MIXING: mix 850 g of re-milled durum semolina, 150 g of hemp flour and 560 g of water at 25 °C (keep back 40 g). Add the starter and the Miglioratore Naturale Pro and knead 8 minutes. Add the coconut fat once the dough forms a ball; olive oil, apple cider vinegar and salt go in last, then the 40 g of water, only if the dough takes it. Finally work in the seeds. The dough is fairly firm. 4) BULK: 2 hours at 26 °C, then 12 hours in the fridge at 4 °C, covered. 5) SHAPING: out of the fridge, divide into 120 g pieces, roll ropes 25 cm long and close them into rings, overlapping the ends. 6) FINAL PROOF: 1-1.5 hours at 26-28 °C, covered, until puffy. 7) FIRST BAKE: conventional oven at 200 °C for 20-25 minutes, until golden. 8) CUTTING: while lukewarm, cut them in half horizontally with a serrated knife or a thread. 9) SECOND BAKE: put the halves back in the oven, cut side up, at 160 °C for 20-25 minutes, until dry and crunchy to the core. Let them cool in the switched-off oven. 10) They keep for months in a paper bag or a tin. To eat them: a quick rinse under the tap, then tomato, oregano, salt and oil.
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.
Apulian friselle with sourdough and 15% hemp flour: baked twice, dry to the core, they keep for months. Makes about 15 friselle (30 halves). 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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