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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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Croissant Farcito Salato

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

Savoury Filled CroissantIllustrative image
MikiLab
MikiLab
Savoury Filled Croissant · 17/10/2026

🇮🇹Savoury Filled Croissant

Filled laminated croissant (ham & cheese)

Recipe no. 109 · mikilab.de/109

Strong laminating flour (W330)

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

  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

Savoury Filled Croissant

Farina forte per sfoglia (W330) · Proof: ~3 h · Difficulty: Challenge
Flour1000 g
Water300 g
Salt20 g
Butter for lamination280 g
Milk200 g
Sugar80 g
Fresh baker's yeast (Hefe)30 g
Natural Improver30 g

Baking: 195°C · 18 min

Method

1) Knead flour, milk, water, sugar, yeast and salt until smooth; rest 1 h in the fridge. 2) Enclose the butter block and give 3 single folds, resting in the fridge 2-4°C between folds. 3) Roll to 4 mm, cut triangles, roll up into croissants. 4) Final proof 2 h at 26°C. 5) Brush with egg. 6) Bake at 195°C fan 16-18 min. 7) Cool, slice and fill with ham and cheese. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Eggs, Milk, Lupin

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

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~3 h. Mild kitchen → use the stated times.

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

Challenge

On TikTokRecipe no. 109

What you need· draft

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

Allergens

GlutenEggsMilkLupin

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

No eggsNo additives
Total fermentation
≈ 3 h
How it rises
direct dough
Baker's yeast
3 % of flour
Salt
2 g per 100 g flour
Added fat
28 %
Added sugars
8 %
Flour
Farina forte per sfoglia (W330)

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

Process diagram

MikiLabSavoury Filled Croissant🥣1. Mixing8 min📚2. Laminationbutter and folds⏳3. Bulk rise1 h🤲4. Shaping🫧5. Final proof2 h🔥6. Baking195 °C · 18 min🌬️7. Coolingmikilab.de
Laminated52% hydr.1000g flour1h leaven.195° · 18′ Fan with rackDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water300 g · 30%
Salt20 g · 2%
Butter for lamination280 g · 28%
Milk200 g · 20%
Sugar80 g · 8%
Fresh baker's yeast (Hefe)30 g · 3%
Filling: cooked ham and cheese0 g · 0%
Natural Improver30 g · 3%

Procedure

1) Knead flour, milk, water, sugar, yeast and salt until smooth; rest 1 h in the fridge. 2) Enclose the butter block and give 3 single folds, resting in the fridge 2-4°C between folds. 3) Roll to 4 mm, cut triangles, roll up into croissants. 4) Final proof 2 h at 26°C. 5) Brush with egg. 6) Bake at 195°C fan 16-18 min. 7) Cool, slice and fill with ham and cheese. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

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.

Savoury laminated croissant, filled after baking with ham and cheese (or veg). Great for aperitivo and lunch break. Folds in the FRIDGE 2-4°C.

Useful terms *

  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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