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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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Wurzelbrot

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

WurzelbrotIllustrative image
MikiLab
MikiLab
Wurzelbrot · 17/10/2026

🇩🇪Wurzelbrot

Wurzelbrot

Recipe no. 45 · mikilab.de/45

Type 0 Flour (W300) — with Poolish and Liquid Wheat Sourdough

Tested 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

Wurzelbrot

Farina Tipo 0 (W300) — con Poolish e Weizensauerteig liquido · Proof: ~4 h · Difficulty: Medium
Flour1000 g
Water820 g
Sourdough300 g
Salt22 g
Poolish (150 g flour + 150 g water + 1.5 g yeast)300 g
Liquid wheat sourdough (mature)300 g
Olive oil (Öl)10 g
Apple cider vinegar (Essig)10 g
Coconut fat10 g

Baking: 250°C · 25 min

Method

High hydration recipe (DY ~182). Pre-ferments: liquid POOLISH (150 g flour + 150 g water at 15°C + 1.5 g yeast; 2-3 h at room temperature then refrigerated at 4°C) + mature liquid WEIZENSAUERTEIG (~300 g). 1) AUTOLYSE: combine Sauerteig, poolish, flour and the first water (~650 g), rest 30 min. 2) MIXING: add salt, mix on slow speed 10 min then on fast speed until full gluten development (improver optional). 3) BASSINAGE: hold back ~10% of the water (~80 g) and incorporate gradually into the developed dough. 4) BULK FERMENTATION: 3 h in an oiled tub at room temperature with 2 folds (stretch & fold). Optional: 18-24 h refrigerated at 4°C to refine the open crumb structure. 5) SHAPING: gently turn out onto a floured bench, cut into strips and TWIST them like a corkscrew (without degassing). 6) BAKING: 250°C with strong steam, then reduce to 220-230°C, ~25 min. Crispy crust, irregular open crumb. 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

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~4 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

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. 45

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

SourdoughSugar: noneNo eggsNo additives
Total fermentation
≈ 4 h
How it rises
sourdough starter
Salt
2,2 g per 100 g flour
Added fat
1 %
Flour
Farina Tipo 0 (W300) — con Poolish e Weizensauerteig liquido

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

MikiLabWurzelbrot🫙1. PrefermentPoolish🥣2. Mixing12 min⏳3. Bulk rise3 h🤲4. Shaping🫧5. Final proof1 h🔥6. Baking250 °C · 25 min🌬️7. Coolingmikilab.de
Pre-dough (Biga/Poolish)15°C water82% hydr.1000g flour3h leaven.250° · 25′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water820 g · 82%
Preferment (Poolish)300 g · 30%
Salt22 g · 2.2%
Poolish (150 g flour + 150 g water + 1.5 g yeast)300 g · 30%
Olive oil (Öl)10 g · 1%
Apple cider vinegar (Essig)10 g · 1%
Coconut fat10 g · 1%

Procedure

High hydration recipe (DY ~182). Pre-ferments: liquid POOLISH (150 g flour + 150 g water at 15°C + 1.5 g yeast; 2-3 h at room temperature then refrigerated at 4°C) + mature liquid WEIZENSAUERTEIG (~300 g). 1) AUTOLYSE: combine Sauerteig, poolish, flour and the first water (~650 g), rest 30 min. 2) MIXING: add salt, mix on slow speed 10 min then on fast speed until full gluten development (improver optional). 3) BASSINAGE: hold back ~10% of the water (~80 g) and incorporate gradually into the developed dough. 4) BULK FERMENTATION: 3 h in an oiled tub at room temperature with 2 folds (stretch & fold). Optional: 18-24 h refrigerated at 4°C to refine the open crumb structure. 5) SHAPING: gently turn out onto a floured bench, cut into strips and TWIST them like a corkscrew (without degassing). 6) BAKING: 250°C with strong steam, then reduce to 220-230°C, ~25 min. Crispy crust, irregular open crumb. 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.

Wurzelbrot (twisted root bread) using an indirect method: poolish + liquid Weizensauerteig, ~82% hydration with bassinage. Very soft dough: twist gently.

Useful terms *

  • * Bassinage: hold back part of the water (~10%) and work it into the ALREADY developed dough little by little, to reach high hydration without breaking the gluten network.
  • * 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.
  • * Stockgare (bulk proof): the first bulk fermentation after mixing, often with folds.
  • * Sauerteig: natural sourdough. Weizensauerteig is wheat-based, Roggensauerteig is rye-based.
  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
  • * TA (Teigausbeute / dough yield): (flour+water)/flour ×100. E.g. TA 182 ≈ 82% hydration.
Michele

Made with Michele's hands

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