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Recipe no. 83 · mikilab.de/83
Bread flour 70% + Fine durum semolina 30%
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.
Draft written with Michele's method (poolish, mashed boiled potato, a drizzle of oil to finish, in a tray). To try: once Michele confirms it, this notice disappears.
On TikTokRecipe no. 83
What you need· draft
Allergens
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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 200 g bread flour, 200 g water and 1 g fresh yeast. Cover and leave at 18-20 °C: in the morning it is full of bubbles and just dipping in the centre. 2) DOUGH: combine 700 g bread flour, 300 g fine durum semolina, the 400 g poolish and 700 g of the 780 g water. Knead 8 minutes, then add 20 g MikiLab Natural Improver, the remaining water a little at a time and 22 g salt. Finish the dough with 30 of the 50 g olive oil: it should become smooth, shiny and very soft. 3) BULK (2 hours at 24-26 °C): in an oiled bowl, with 2 sets of folds in the first hour. It should double. 4) INTO THE PAN: oil the pan well, tip the dough in without deflating it and spread it with your fingertips. If it springs back, wait 10 minutes and try again: do not pull it. 5) FINAL PROOF (45 minutes): covered, until puffy and wobbly. 6) DIMPLES AND DRESSING: whisk the remaining 20 g oil with 2 tablespoons of water and a pinch of salt, pour over and press your fingers right down to the pan. 7) BAKING: 230 °C in the lower part of the oven, about 22 minutes: golden underneath, amber on top. 8) PEPERONI CRUSCHI: crumble the 80 g Senise crispy peppers on top in the last 2 minutes or straight out of the oven. Baked for long they burn and turn bitter. A drizzle of raw oil and serve warm.
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, with Poolish and crispy Senise peppers on top.
Useful terms *
Made with Michele's hands
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