🇮🇹🇩🇪

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

Panettone Salato Artigianale MikiLab — Speck e Formaggio

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

MikiLab Savoury Panettone — Speck and CheeseIllustrative image
MikiLab
MikiLab
MikiLab Savoury Panettone — Speck and Cheese · 17/10/2026

🇮🇹MikiLab Savoury Panettone — Speck and Cheese

Gourmet Savoury Panettone

Recipe no. 110 · mikilab.de/110

High-strength flour W380 + sourdough starter

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

25 g

Water

75 g

for this recipe, with 500 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

MikiLab Savoury Panettone — Speck and Cheese

Farina alta forza W380 + lievito madre · Proof: ~19 h · Difficulty: Challenge
Flour500 g
Water200 g
Sourdough110 g
Salt10 g
Sugar40 g
Egg yolk75 g
Butter150 g
Diced speck150 g
Semi-hard cheese (Emmental or Asiago)150 g
Black pepper2 g

Baking: 170°C · 45 min

Method

1) SOURDOUGH (lievito madre): refresh it 3 times about 4 hours apart at 28 °C (1:1:0.5) until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. 2) PREPARE THE INCLUSIONS: dice 150 g speck and fry it 2 minutes in a dry pan, then let it cool; cut 150 g semi-hard cheese (Emmental or Asiago) into 8 mm cubes and keep them in the fridge. 3) 1st DOUGH (60% of the flour, evening): in a stand mixer put 200 g water, 20 g sugar and 110 g sourdough; then 300 g flour; finally 25 g yolks and 40 g butter gradually. Smooth, not fully developed dough (final temperature 25-26 °C). Rise 12 hours at 24-26 °C until tripled. 4) 2nd DOUGH (40% of the flour, morning): the 1st dough with 200 g flour until it forms strands; then 20 g sugar and 50 g yolks in several additions, 10 g salt and 2 g black pepper; finally 110 g butter in three additions, developing the dough each time. Final temperature 25-26 °C. 5) INCLUSIONS: at the end, on low speed and with few folds, add 150 g speck and 150 g cheese. Without breaking the gluten network. 6) REST AND SHAPING: 30 minutes covered. Divide into two pieces of about 690 g, shape round and place in 750 g paper moulds. 7) PROOF: 6-8 hours at 28-30 °C, until 1 cm below the rim of the mould. 8) BAKING: 170 °C static for about 45 minutes, to 92-94 °C at the core (probe thermometer). Push two skewers through the base and turn upside down immediately. 9) COOLING AND SERVING: leave hanging upside down 4-6 hours. Best after 12-24 hours, sliced, even lightly toasted. It contains speck and cheese: keep it in the fridge and eat within 3-4 days.

Allergens: Gluten, Eggs, Milk

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

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~19 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Challenge

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 (for panettone: to the volume in the recipe).
  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.

Before a panettone the starter must be stable (regularly refreshed for weeks). If you don't have one, ask a bakery for a piece or reactivate dried sourdough (about a week).

On TikTokRecipe no. 110

What you need· draft

  • Paper moulds (500 g or 1 kg)Where: baking supplies / online
  • Long skewers to flipWhere: houseware store
  • Two tall supports to hang upside downWhere: e.g. two chairs with a bar
  • Probe thermometer (core)Where: houseware / online
  • Oven thermometerWhere: houseware / online
  • Scale (1 g)Where: houseware
  • Sturdy stand mixerWhere: appliance store
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenEggsMilk

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

Long fermentationSourdoughNo eggsNo additives
Total fermentation
≈ 19 h
How it rises
sourdough starter
Salt
2 g per 100 g flour
Added fat
30 %
Added sugars
8 %
Flour
Farina alta forza W380 + lievito madre

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

MikiLabMikiLab Savoury Panettone — Speck and…🫙1. PrefermentSourdough🥣2. Mixing⏳3. Bulk rise12 h🤲4. Shaping🫧5. Final proof7 h🔥6. Baking170 °C · 45 min🌬️7. Coolingmikilab.de
40% hydr.500g flour12h leaven.170° · 45′ StaticIndirect
Rescaleg

🌾 Sourdough management (pH)

Bath (bagnetto)15 min in water at 28°C — pH 3.9
1st refresh1:1:0.5 at 28°C — pH 3.9
2nd refresh28°C for 3.5–4 h — pH 4.1–4.3
Bound in cloth16°C for 16–18 h

Ingredients: 1st/2nd dough · Total

Ingredient1°2°Tot.%
Flour300200500100%
Water200—20040%
Preferment110—11022%
Sugar1822408%
Egg yolk23527515%
Butter638715030%
Diced speck—15015030%
Semi-hard cheese (Emmental or Asiago)—15015030%
Black pepper—220.4%
Salt—10102%

g · % of total flour. Add suspensions at the very end, at low speed.

Glaze module (automatic)

Totalg
Sugar82 g · 54.55%
Raw almonds27 g · 18.18%
Egg whites27 g · 18.18%
Hazelnuts5 g · 3.64%
Apricot kernels3 g · 1.82%
Wheat flour3 g · 1.82%
Fine corn flour1 g · 0.91%
Potato starch1 g · 0.91%

Procedure

1) SOURDOUGH (lievito madre): refresh it 3 times about 4 hours apart at 28 °C (1:1:0.5) until it doubles in 3-4 hours. Use it at its peak, on the same day as the 1st dough. 2) PREPARE THE INCLUSIONS: dice 150 g speck and fry it 2 minutes in a dry pan, then let it cool; cut 150 g semi-hard cheese (Emmental or Asiago) into 8 mm cubes and keep them in the fridge. 3) 1st DOUGH (60% of the flour, evening): in a stand mixer put 200 g water, 20 g sugar and 110 g sourdough; then 300 g flour; finally 25 g yolks and 40 g butter gradually. Smooth, not fully developed dough (final temperature 25-26 °C). Rise 12 hours at 24-26 °C until tripled. 4) 2nd DOUGH (40% of the flour, morning): the 1st dough with 200 g flour until it forms strands; then 20 g sugar and 50 g yolks in several additions, 10 g salt and 2 g black pepper; finally 110 g butter in three additions, developing the dough each time. Final temperature 25-26 °C. 5) INCLUSIONS: at the end, on low speed and with few folds, add 150 g speck and 150 g cheese. Without breaking the gluten network. 6) REST AND SHAPING: 30 minutes covered. Divide into two pieces of about 690 g, shape round and place in 750 g paper moulds. 7) PROOF: 6-8 hours at 28-30 °C, until 1 cm below the rim of the mould. 8) BAKING: 170 °C static for about 45 minutes, to 92-94 °C at the core (probe thermometer). Push two skewers through the base and turn upside down immediately. 9) COOLING AND SERVING: leave hanging upside down 4-6 hours. Best after 12-24 hours, sliced, even lightly toasted. It contains speck and cheese: keep it in the fridge and eat within 3-4 days.

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.

The gourmet savoury panettone: same MikiLab 60/40 base, but with little sugar, speck and cheese. Great for starters and buffets. Contains gluten, eggs, milk and meat (speck). Keep it in the fridge and eat within 3-4 days. MikiLab base under testing (draft by Sitor, AI): quantities and times to be confirmed after the first bake.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
Michele

Made with Michele's hands

MikiLab 🇮🇹🇩🇪