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Recipe no. 25 · mikilab.de/25
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: ~4 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
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. 25
What you need· draft
Allergens
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
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
Ingredients
Procedure
1) SOURDOUGH (lievito madre): refresh it 4 hours ahead and use it at its peak. You need 200 g. 2) NATURAL COLOURS: prepare three purées of 40 g each. Pink: cooked beetroot, blended. Green: blanched spinach, squeezed very well and blended. Yellow: 2 teaspoons turmeric dissolved in 35 g water. 3) BASE DOUGH: knead 1000 g bread flour with 560 g of the 600 g water and the sourdough for 8 minutes. Add 20 g MikiLab Natural Improver and last 20 g salt. Keep it a little firm: the purées bring more water. 4) DIVIDE AND COLOUR: divide into three equal parts and work each one with its purée until the colour is even. If one part stays stiffer than the others, add a little of the remaining water. 5) BULK (2 hours at 24-26 °C): three separate covered bowls, with one set of folds halfway through. 6) LAYERS: roll each dough into a rectangle of the same size, stack them (dampening only lightly between layers) and roll up tightly from the short side. Seam down, in a loaf tin or on a tray. 7) FINAL PROOF (1.5 hours): covered, until grown by about half. 8) BAKING: 230 °C with steam for the first 10 minutes, about 35 minutes in total. If it browns too much, cover with foil: the colours stay brighter. 9) COOLING: wait until fully cold before slicing. The spiral only shows on a cold slice. 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.
Three doughs coloured with beet, turmeric, spinach. No dyes.
Useful terms *
Made with Michele's hands
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