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Illustrative image 
Apulian Taralli
Recipe no. 108 · mikilab.de/108
Soft wheat flour type 00
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
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
On TikTokRecipe no. 108
What you need· draft
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Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) In a bowl combine flour, salt and fennel seeds. 2) Add the extra virgin olive oil and white wine at room temperature; knead for 10-12 minutes until you obtain a smooth, firm dough (no water: the hydration comes from the wine). 3) Cover and let rest for 30 minutes. 4) Take small pieces, roll into cords of approximately 1 cm and shape into rings by overlapping the ends. 5) Bring a pot of water to a boil: drop the taralli in a few at a time and drain them as soon as they float to the surface. 6) Dry them on a cloth, then arrange them on the baking tray. 7) Bake at 200°C fan-assisted for 25-30 minutes until golden and crispy. 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.
The classic Pugliese tarallo: olive oil, white wine and wild fennel seeds. They are first blanched, then baked: this keeps them crispy and extends their shelf life. Variations: black pepper, chili pepper, onion.
Made with Michele's hands
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