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Recipe no. 34 · mikilab.de/34
Fine durum semolina
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: ~5 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. 34
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) BIGA (the evening before, 18 hours): roughly mix 270 g fine durum semolina (semola rimacinata), 125 g cold water and 3 g fresh yeast. It must stay shaggy, not smooth. Cover and leave at 16-18 °C: in the morning it smells of yoghurt and grain. 2) SOURDOUGH (lievito madre): refresh it 4 hours before mixing and use it at its peak, when doubled. You need 200 g. 3) AUTOLYSE (40 minutes): mix 1000 g durum semolina with 650 g of the 720 g water, just until no dry flour is left. Cover and rest: semolina drinks slowly, give it time. 4) DOUGH: add the 400 g biga, 200 g sourdough and 20 g MikiLab Natural Improver. Knead 8-10 minutes, then add the remaining water a little at a time. Last, 22 g salt. The dough is ready when smooth and pulling away from the bowl (24-26 °C). 5) BULK (3 hours at 24-26 °C): give 2 sets of folds, the first after 45 minutes, the second after 1.5 hours. Wet hands, no tearing. 6) SHAPING: divide into two loaves, seal them well underneath and place seam-up in baskets dusted with semolina. 7) FINAL PROOF (1.5 hours): ready when a finger dent springs back slowly. 8) BAKING: oven at 250 °C with a red-hot stone or tray and a small pan of water for steam. Turn out, score and load. After 15 minutes release the steam and lower to 210 °C: about 60 minutes in total. Dark crust, and it sounds hollow when tapped underneath. 9) COOLING: on a rack, at least 2 hours before slicing. Keeps well 4-5 days wrapped in a cotton cloth. 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.
Rustic with Biga and sourdough: dark crust, keeps for days. The Natural Improver is my signature.
Useful terms *
Made with Michele's hands
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