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MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

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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Panino Farcito all'Italiana

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

Italian-Style Filled PaninoIllustrative image
MikiLab
MikiLab
Italian-Style Filled Panino · 11/10/2026

🇮🇹Italian-Style Filled Panino

Panino with mortadella, stracciatella & pistachio

Recipe no. 107 · mikilab.de/107

Soft wheat type 0 (W280)

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

  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

Italian-Style Filled Panino

Farina di grano tenero tipo 0 (W280) · Proof: ~3 h · Difficulty: Easy
Flour1000 g
Water500 g
Salt20 g
Extra virgin olive oil50 g
Fresh baker's yeast (Hefe)20 g
Natural Improver30 g

Baking: 220°C · 14 min

Method

1) Knead flour, water, oil, yeast and salt 12 min until smooth. 2) Bulk 90 min with 1 fold. 3) Divide into 100 g pieces, shape oval rolls. 4) Final proof 60 min. 5) Bake at 220°C 12-14 min with a little initial steam. 6) Cool, open and fill with mortadella, stracciatella and pistachio. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Eggs, Tree nuts, Lupin

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

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~3 h. Mild kitchen → use the stated times.

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

Easy

On TikTokRecipe no. 107

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsTree nutsLupin

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

Sugar: noneNo eggsNo additives
Total fermentation
≈ 2,5 h
How it rises
direct dough
Baker's yeast
2 % of flour
Salt
2 g per 100 g flour
Added fat
5 %
Flour
Farina di grano tenero tipo 0 (W280)

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabItalian-Style Filled Panino🥣1. Mixing12 min⏳2. Bulk rise1,5 h🤲3. Shaping🫧4. Final proof1 h🔥5. Baking220 °C · 14 min🌬️6. Coolingmikilab.de
Direct dough62% hydr.1000g flour1.5h leaven.220° · 14′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water500 g · 50%
Salt20 g · 2%
Extra virgin olive oil50 g · 5%
Fresh baker's yeast (Hefe)20 g · 2%
Filling: mortadella, stracciatella, chopped pistachios0 g · 0%
Natural Improver30 g · 3%

Procedure

1) Knead flour, water, oil, yeast and salt 12 min until smooth. 2) Bulk 90 min with 1 fold. 3) Divide into 100 g pieces, shape oval rolls. 4) Final proof 60 min. 5) Bake at 220°C 12-14 min with a little initial steam. 6) Cool, open and fill with mortadella, stracciatella and pistachio. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

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 olive-oil panino, filled Italian-style after baking. Vary with prosciutto and figs, or caprese. Serve warm.

Useful terms *

  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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