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MIKILAB

Il Manuale di Sitor

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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

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Poolish

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

PoolishIllustrative image
MikiLab
MikiLab
Poolish · 11/10/2026

Poolish

Liquid pre-ferment

Recipe no. 165 · mikilab.de/165

Strong flour W300

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Poolish

Farina forte W300 · Difficulty: Medium
Flour500 g
Water500 g
Method

RECIPE (equal parts flour/water) 1) 500 g strong flour + 500 g water at 20°C + fresh yeast: - 1.5 g for 12-16 h at 18°C - 3 g for 8 h at 20°C - 7 g for 3-4 h at 22-24°C. 2) Mix only until a smooth batter, cover with plastic wrap touching the surface. 3) FERMENTATION: ready when domed, full of bubbles and just beginning to collapse in the centre (sign of peak activity). CHECK: lactic and slightly alcoholic aroma; if it collapses it is over-fermented. USE: 30-40% of total flour weight, subtracting the water content.

Allergens: Gluten, Eggs

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

On TikTokRecipe no. 165

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggs

Always check the labels of your products.

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

The MikiLab label

Sugar: noneAdded fat: noneNo eggsNo additives
How it rises
direct dough
Salt
0 g per 100 g flour
Flour
Farina forte W300

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

100% hydr.500g flourIndirect

Ingredients

Rescaleg
How much flour?
Flour500 g · 100%
Water500 g · 100%

Procedure

RECIPE (equal parts flour/water) 1) 500 g strong flour + 500 g water at 20°C + fresh yeast: - 1.5 g for 12-16 h at 18°C - 3 g for 8 h at 20°C - 7 g for 3-4 h at 22-24°C. 2) Mix only until a smooth batter, cover with plastic wrap touching the surface. 3) FERMENTATION: ready when domed, full of bubbles and just beginning to collapse in the centre (sign of peak activity). CHECK: lactic and slightly alcoholic aroma; if it collapses it is over-fermented. USE: 30-40% of total flour weight, subtracting the water content.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Liquid pre-ferment (100% hydration: water = flour). It gives an open crumb structure, aroma, digestibility and extensibility. Fresh yeast is dosed based on the hours of fermentation at room temperature. DOSAGE: 30-40% poolish based on the total flour weight. Remember to subtract the water content of the poolish from the main dough (half of its weight is water).

Useful terms *

  • * Poolish: a liquid preferment (equal parts flour and water + a little yeast), ripens 8-16 h; adds aroma and softness.
Michele

Made with Michele's hands

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