🇮🇹🇩🇪

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

Other languages: use your browser's translator.

Radio

Panino al Mais

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

Corn RollIllustrative image
MikiLab
MikiLab
Corn Roll · 14/10/2026

🇮🇹Corn Roll

Corn Roll

Recipe no. 55 · mikilab.de/55

Type 0 flour + fine corn flour (80/20)

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

Corn Roll

Farina tipo 0 + farina di mais fioretto (80/20) · Proof: ~2 h · Difficulty: Easy
Flour1000 g
Water660 g
Salt20 g
Extra virgin olive oil10 g
Fresh baker's yeast20 g
Cornmeal (for finishing)30 g
Natural Improver30 g
Apple cider vinegar (Essig)10 g
Coconut fat10 g

Baking: 220°C · 17 min

Method

1) Briefly scald the corn flour with part of the hot water and let it cool to lukewarm. 2) Dissolve the yeast in the remaining water. 3) Combine the flours and the corn mixture, knead for 8 minutes; add salt and oil until full gluten development. 4) Bulk ferment for 1 hour, covered. 5) Shape into 80 g rolls. 6) Proof for 75 minutes. 7) Brush and sprinkle with corn semolina; bake at 220°C for 16-18 minutes. 8) Cool. 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. 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: ~2 h. Mild kitchen → use the stated times.

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

Easy

On TikTokRecipe no. 55

What you need· draft

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

Allergens

GlutenLupin

Always check the labels of your products.

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
≈ 2,3 h
How it rises
direct dough
Baker's yeast
2 % of flour
Salt
2 g per 100 g flour
Added fat
1 %
Flour
Farina tipo 0 + farina di mais fioretto (80/20)

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

Process diagram

MikiLabCorn Roll🥣1. Mixing12 min⏳2. Bulk rise1 h🤲3. Shaping🫧4. Final proof1,3 h🔥5. Baking220 °C · 17 min🌬️6. Coolingmikilab.de
Direct dough18°C water66% hydr.1000g flour1h leaven.220° · 17′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water660 g · 66%
Salt20 g · 2%
Extra virgin olive oil10 g · 1%
Fresh baker's yeast20 g · 2%
Cornmeal (for finishing)30 g · 3%
Natural Improver30 g · 3%
Apple cider vinegar (Essig)10 g · 1%
Coconut fat10 g · 1%

Procedure

1) Briefly scald the corn flour with part of the hot water and let it cool to lukewarm. 2) Dissolve the yeast in the remaining water. 3) Combine the flours and the corn mixture, knead for 8 minutes; add salt and oil until full gluten development. 4) Bulk ferment for 1 hour, covered. 5) Shape into 80 g rolls. 6) Proof for 75 minutes. 7) Brush and sprinkle with corn semolina; bake at 220°C for 16-18 minutes. 8) Cool. 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. 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.

A golden-coloured corn roll with a mild, sweet flavour. Scalding the corn flour makes the rolls softer and extends their shelf life.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
Michele

Made with Michele's hands

MikiLab 🇮🇹🇩🇪