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Recipe no. 3 · mikilab.de/3
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: ~3 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 3
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) POOLISH (the evening before, 12 hours): stir 175 g bread flour, 175 g water and 1 g fresh yeast. Cover and leave at 18-20 °C: ready when full of bubbles and just dipping in the centre. 2) DOUGH: combine 1000 g bread flour, the 350 g poolish and 660 g of the 720 g water. Knead 6-8 minutes, then add 20 g MikiLab Natural Improver, the remaining water a little at a time and 20 g salt. Soft and elastic, 24 °C. 3) DIVIDE AND COLOUR: split the dough in half. One half stays plain; into the other work the 80 g purée (beetroot, well-squeezed spinach, or turmeric dissolved in a little water) until the colour is even. 4) BULK (2 hours at 24-26 °C): two covered bowls, with 2 sets of folds in the first hour. 5) MARBLE: cut pieces of about 170 g of each colour, lay a plain piece on a coloured one and fold just once, no kneading: the colours must stay as streaks. Rest 20 minutes, covered. 6) SHAPING: stretch each piece into a baguette with a light hand, seam down, and set them between the folds of a floured cloth. 7) FINAL PROOF (45 minutes): ready when a finger dent springs back slowly. 8) BAKING: 240 °C on a red-hot stone or tray, with plenty of steam. Make 3-4 slanted cuts with the blade held at an angle and load. After 10 minutes release the steam: about 20 minutes in total, thin crisp crust. 9) COOLING: on a rack. Cut them cold: the streaked crumb is the surprise. 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.
Crunchy baguette with naturally-marbled crumb. Poolish and Improver for wild alveoli.
Useful terms *
Made with Michele's hands
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