Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image 
Recipe no. 47 · mikilab.de/47
Bread flour
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: ~2 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 47
What you need· draft
Allergens
Always check the labels of your products.
Lye is caustic: gloves and goggles, keep away from children. Safer alternative: baked baking soda.
Oven and steam can burn.
Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.
The MikiLab label
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) BIGA (the evening before, 18 hours): roughly mix 200 g bread flour, 95 g cold water and 2 g fresh yeast. It must stay shaggy. Cover and leave at 16-18 °C. 2) DOUGH: combine 1000 g bread flour, the 300 g biga and the 550 g cold water. Knead 8 minutes, then add 20 g MikiLab Natural Improver, 50 g soft butter in small pieces and last 20 g salt. It should be firm, smooth and dry: that is how it survives the bath. 3) BULK (1 hour at 24 °C): covered. 4) SHAPING: divide into 90 g pieces, round them up tightly and place on baking paper, seam down. 5) FRIDGE (1 hour, uncovered): the skin dries and the roll firms up. This way it does not collapse in the bath and takes on the glossy colour. 6) ALKALINE BATH: bring 1 litre of water to the boil in a stainless-steel pot (never aluminium) and add 40 g baking soda a little at a time, because it foams. Dip 2-3 rolls for 30 seconds, turn them once, lift out with a skimmer and return to the baking paper. 7) CUT AND SALT: score a bold cross straight away and sprinkle with coarse salt. 8) BAKING: 220 °C without steam, about 16 minutes, to a deep mahogany colour. 9) TIP: best the same day, warm with butter. The salt on top draws moisture: do not seal them in a bag.
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.
Shiny lye rolls, amber crust, soft crumb. Biga and Improver.
Made with Michele's hands
MikiLab 🇮🇹🇩🇪
