🇮🇹🇩🇪

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

Rustico Noci e Uvetta

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

Rustic Walnut and RaisinIllustrative image
MikiLab
MikiLab
Rustic Walnut and Raisin · 15/10/2026

🇮🇹Rustic Walnut and Raisin

Walnut and Raisin Bread

Recipe no. 41 · mikilab.de/41

Type 1 Flour

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

Rustic Walnut and Raisin

Farina Tipo 1 · Proof: 38 min · Difficulty: Medium
Flour1000 g
Water700 g
Sourdough180 g
Salt18 g
Noci tostate150 g
Uvetta ammollata120 g
Olio d'oliva (Öl)10 g
Aceto di mele (Essig)10 g
Grasso di cocco (Kokosfett)10 g
Miglioratore Naturale Pro (2% sul peso della farina)20 g
Lievito madre200 g

Baking: 220°C · 38 min

Method

1) Pre-ferment: refresh the sourdough starter (or poolish) and allow to mature until doubled. 2) Autolyse: mix flour and water, rest for 30 minutes. 3) Mixing: incorporate the pre-ferment, then the dry ingredients (Natural Improver Pro) and develop the gluten thoroughly. 4) Add the coconut fat once the dough has come together into a ball; add olive oil, apple cider vinegar and salt last. 5) Bulk fermentation at room temperature (~24-26°C) with folds every 30-40 minutes; use the fridge (4°C) only to manage timing. 6) Divide, shape and place in proofing until ready to bake. 7) Baking: 220°C for 38 minutes, with steam for the first 10 minutes.

Allergens: Gluten, Tree nuts, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Medium

Sourdough (Lievito Madre) check

  1. Put the starter in a straight clear glass jar, mark the level with a rubber band and note the time.
  2. Ready when doubled, with a domed top.
  3. Good signs: bubbles against the glass, smell of yogurt or sweet milk.
  4. Collapsed dome and sharp smell (vinegar, solvent) = «over-proofed»: refresh again before use.
  5. Discard: fuzzy mould, pink or orange streaks.
  6. Keep it around 28 °C (e.g. oven off with light on; check with a thermometer).
  7. Note how many hours it takes to double: if it gets faster each refresh, it's getting stronger.

Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).

On TikTokRecipe no. 41

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenTree nutsLupin

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

SourdoughSugar: noneNo eggsNo additives
How it rises
sourdough starter
Salt
1,8 g per 100 g flour
Added fat
1 %
Flour
Farina Tipo 1

Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.

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

Process diagram

MikiLabRustic Walnut and Raisin🫙1. PrefermentSourdough🥣2. Mixing🤲3. Shaping🔥4. Baking220 °C · 38 min🌬️5. Coolingmikilab.de
70% hydr.1000g flour220° · 38′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water700 g · 70%
Preferment (Other)180 g · 18%
Salt18 g · 1.8%
Noci tostate150 g · 15%
Uvetta ammollata120 g · 12%
Olive oil10 g · 1%
Apple cider vinegar10 g · 1%
Coconut fat10 g · 1%
Natural improver Pro20 g · 2%

Procedure

1) Pre-ferment: refresh the sourdough starter (or poolish) and allow to mature until doubled. 2) Autolyse: mix flour and water, rest for 30 minutes. 3) Mixing: incorporate the pre-ferment, then the dry ingredients (Natural Improver Pro) and develop the gluten thoroughly. 4) Add the coconut fat once the dough has come together into a ball; add olive oil, apple cider vinegar and salt last. 5) Bulk fermentation at room temperature (~24-26°C) with folds every 30-40 minutes; use the fridge (4°C) only to manage timing. 6) Divide, shape and place in proofing until ready to bake. 7) Baking: 220°C for 38 minutes, with steam for the first 10 minutes.

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.

Sourdough starter. Walnuts and raisins added at the end of mixing. Excellent with cheeses.

Useful terms *

  • * Autolyse: an initial rest of flour and water (20-40 min) before salt and yeast; it develops gluten and makes the dough more extensible.
  • * Poolish: a liquid preferment (equal parts flour and water + a little yeast), ripens 8-16 h; adds aroma and softness.
  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

MikiLab 🇮🇹🇩🇪