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Recipe no. 32 · mikilab.de/32
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.
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. 32
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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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 200 g bread flour, 95 g cold water and 2 g fresh yeast. It must stay shaggy. Cover and leave at 16-18 °C. 2) POTATO: boil about 300 g floury potatoes in their skins, peel and mash while still hot: you need 250 g. Let it cool to lukewarm, never add it hot to the dough. 3) SOURDOUGH (lievito madre): refresh it 4 hours ahead and use it at its peak. You need 150 g. 4) DOUGH: combine 1000 g flour, 500 g of the 550 g water, the potato, the 300 g biga and the sourdough. Knead 8 minutes. The potato brings moisture: add the remaining water only if the dough asks for it. 5) FINISHING: add 20 g MikiLab Natural Improver, then 10 g olive oil in a thin stream and last 20 g salt. It should become smooth, soft and only slightly sticky (24-26 °C). This is what keeps it soft for days. 6) BULK (2 hours at 24-26 °C): one set of folds halfway through. 7) SHAPING AND PROOF: shape two round loaves, seam down, on well-floured baking paper. Cover and leave 1 hour: they should grow by about half. 8) BAKING: 220 °C with a little steam for the first 10 minutes, about 40 minutes in total. Thin golden crust, hollow sound when tapped underneath. 9) COOLING: on a rack for at least 1 hour. Stays moist and soft for 3-4 days. 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.
Very soft thanks to potato, with Biga and sourdough. The Improver makes the difference.
Useful terms *
Made with Michele's hands
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