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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Panini Basilico e Pomodoro

Enter doses, hydration and times. Hydration is computed automatically.

Basil & Tomato RollsIllustrative image
MikiLab
MikiLab
Basil & Tomato Rolls · 11/10/2026

🇮🇹Basil & Tomato Rolls

Basil & Tomato Rolls

Recipe no. 51 · mikilab.de/51

00 flour W260

Checked by Michele

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

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Basil & Tomato Rolls

Farina 00 W260 · Proof: 16 min · Difficulty: Medium
Flour1000 g
Water680 g
Sourdough150 g
Salt20 g
Tomato concentrate (for the red dough)80 g
Pesto/chopped basil (for green pasta)60 g
Olive oil10 g
Oregano and salt10 g
Miglioratore Naturale Pro (2% on flour weight)20 g
Apple cider vinegar (Essig)10 g
Coconut fat10 g

Baking: 220°C · 16 min

Method

1) POOLISH (indirect): 300 g flour, 300 g water and 1 g fresh yeast; mature 12-16 h at 18 °C. 2) AUTOLYSE: remaining flour + water, rest 30 min. 3) DOUGH: incorporate poolish and 150 g refreshed sourdough, then oil, oregano, salt and Natural Improver Pro; develop gluten. Add the salt (20 g) near the end of mixing. 4) SPLIT & NATURAL COLOUR: divide in two. Work tomato paste into one half (red), chopped basil/pesto into the other (green). 5) BULK: 1 h at room temperature, then 16°C retard for 12-16 h (or fridge). 6) MARBLED SHAPING: roll both doughs into logs, twist them together and cut the rolls to show red and green veins. 7) PROOF: 1.5-2 h at 26°C. 8) BAKE: 220°C with steam for the first 8 min, ~16 min total. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

Allergens: Gluten, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Medium

Sourdough (Lievito Madre) check

  1. Put the starter in a straight clear glass jar, mark the level with a rubber band and note the time.
  2. Ready when doubled, with a domed top.
  3. Good signs: bubbles against the glass, smell of yogurt or sweet milk.
  4. Collapsed dome and sharp smell (vinegar, solvent) = «over-proofed»: refresh again before use.
  5. Discard: fuzzy mould, pink or orange streaks.
  6. Keep it around 28 °C (e.g. oven off with light on; check with a thermometer).
  7. Note how many hours it takes to double: if it gets faster each refresh, it's getting stronger.

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. 51

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenLupin

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

Long fermentationSourdoughVery little yeastSugar: noneNo eggsNo additives
Total fermentation
≈ 12-16 h
How it rises
sourdough starter
Baker's yeast
0,1 % of flour
Salt
2 g per 100 g flour
Added fat
1 %
Flour
Farina 00 W260

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

MikiLabBasil & Tomato Rolls🫙1. PrefermentPoolish🥣2. Mixing🤲3. Shaping🔥4. Baking220 °C · 16 min🌬️5. Coolingmikilab.de
68% hydr.1000g flour220° · 16′ StaticIndirect

🥖 Phase 1 · Poolish (evening before)

Flour300 g
Water300 g
Fresh yeast1 g

12-16 h at 18°C

Phase 2 · Main dough

Rescaleg
How much flour?
Flour700 g · 70%
Water380 g · 38%
Preferment (Poolish)150 g · 15%
Salt20 g · 2%
Tomato concentrate (for the red dough)80 g · 8%
Pesto/chopped basil (for green pasta)60 g · 6%
Olive oil10 g · 1%
Oregano and salt10 g · 1%
Miglioratore Naturale Pro (2% on flour weight)20 g · 2%
Apple cider vinegar (Essig)10 g · 1%
Coconut fat10 g · 1%

Procedure

1) POOLISH (indirect): 300 g flour, 300 g water and 1 g fresh yeast; mature 12-16 h at 18 °C. 2) AUTOLYSE: remaining flour + water, rest 30 min. 3) DOUGH: incorporate poolish and 150 g refreshed sourdough, then oil, oregano, salt and Natural Improver Pro; develop gluten. Add the salt (20 g) near the end of mixing. 4) SPLIT & NATURAL COLOUR: divide in two. Work tomato paste into one half (red), chopped basil/pesto into the other (green). 5) BULK: 1 h at room temperature, then 16°C retard for 12-16 h (or fridge). 6) MARBLED SHAPING: roll both doughs into logs, twist them together and cut the rolls to show red and green veins. 7) PROOF: 1.5-2 h at 26°C. 8) BAKE: 220°C with steam for the first 8 min, ~16 min total. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

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.

Naturally two-tone rolls: part of the dough coloured red with tomato paste, part green with basil/pesto (no dyes). Indirect method with POOLISH. The two doughs are twisted for a red-green marbled effect.

Useful terms *

  • * Autolyse: an initial rest of flour and water (20-40 min) before salt and yeast; it develops gluten and makes the dough more extensible.
  • * Poolish: a liquid preferment (equal parts flour and water + a little yeast), ripens 8-16 h; adds aroma and softness.
  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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