Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image 
Soft tin loaf with hemp flour
Recipe no. 174 · mikilab.de/174
Type 0 wheat flour 88% + hemp flour 12%
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: ~3 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 174
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 · Poolish (evening before)
12-16 h at 18-20 °C
Phase 2 · Main dough
Procedure
1) POOLISH, the evening before: 300 g of type 0 flour, 300 g of water and 1 g of fresh yeast. Stir to a smooth batter, cover and leave 12-16 hours at 18-20 °C, until full of bubbles. 2) POTATO: boil 130 g of floury potatoes in their skins, peel and mash them (you need 100 g). Let them cool below 30 °C. 3) MIXING: in a stand mixer the poolish, 360 g of cold water, 580 g of type 0 flour, 120 g of hemp flour, 5 g of fresh yeast and the Miglioratore Naturale Pro. Knead 8 minutes on low speed. Add the potato and the coconut fat once the dough forms a ball; olive oil, apple cider vinegar and salt go in last, then the last 40 g of water in a thin stream. Knead until it passes the windowpane test. Final dough temperature 25-26 °C. 4) BULK: 1 hour covered, with one fold halfway. 5) SHAPING: grease 2 loaf tins (about 25×11 cm). Divide the dough into 2 pieces of about 930 g, roll them up tightly and place them in the tins, seam side down. Brush with water and sprinkle with hemp seeds. 6) FINAL PROOF: 1.5-2 hours at 26-28 °C, until the dough is 1 cm below the rim. 7) BAKING: conventional oven at 200 °C for 35-40 minutes. It's done when the core reads 94-96 °C. Take it out, unmould and cool on a rack. 8) For neat slices cut it the next day: kept in a bag it stays soft for 4-5 days.
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.
Soft tin loaf for sandwiches and breakfast, with poolish, boiled potato and 12% hemp flour: even slices and a moist crumb that lasts for days. Makes 2 tins of about 930 g of dough. 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
MikiLab 🇮🇹🇩🇪
