🇮🇹🇩🇪

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

Pane di Matera IGP

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

Matera PGI BreadIllustrative image
MikiLab
MikiLab
Matera PGI Bread · 17/10/2026

🇮🇹Matera PGI Bread

Matera IGP Bread

Recipe no. 31 · mikilab.de/31

Lucanian durum wheat semolina

Tested by Michele

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

Matera PGI Bread

Semola di grano duro lucano · Proof: ~6 h · Difficulty: Medium
Flour1000 g
Water780 g
Sourdough300 g
Salt22 g
Natural Improver30 g

Baking: 250°C · 60 min

Method

1) Use active sourdough starter and Lucanian durum wheat semolina. 2) Mix for a long time (15-16') to develop the gluten network well; add salt at the end of mixing. 3) Bulk fermentation 4 hours with 2 folds. 4) Shape into the typical 'cornetto' form (or tall with a crest) and proof for ~2 hours. 5) Bake at 250°C with steam, then reduce to 210°C. 6) Bake for ~1 hour: yellow, open crumb and intense wheat aroma. 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, Lupin

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

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~6 h. Mild kitchen → use the stated times.

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

Medium

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.
  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.

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. 31

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenLupin

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

SourdoughSugar: noneAdded fat: noneNo eggsNo additives
Total fermentation
≈ 6 h
How it rises
sourdough starter
Salt
2,2 g per 100 g flour
Flour
Semola di grano duro lucano

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

MikiLabMatera PGI Bread🫙1. PrefermentSourdough🥣2. Mixing16 min⏳3. Bulk rise4 h🤲4. Shaping🫧5. Final proof2 h🔥6. Baking250 °C · 60 min🌬️7. Coolingmikilab.de
Sourdough20°C water78% hydr.1000g flour4h leaven.250° · 60′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water780 g · 78%
Preferment (Sourdough starter)300 g · 30%
Salt22 g · 2.2%
Natural Improver30 g · 3%

Procedure

1) Use active sourdough starter and Lucanian durum wheat semolina. 2) Mix for a long time (15-16') to develop the gluten network well; add salt at the end of mixing. 3) Bulk fermentation 4 hours with 2 folds. 4) Shape into the typical 'cornetto' form (or tall with a crest) and proof for ~2 hours. 5) Bake at 250°C with steam, then reduce to 210°C. 6) Bake for ~1 hour: yellow, open crumb and intense wheat aroma. 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.

The bread that symbolizes my homeland, Matera. Horn shape, yellow crumb and dark crust: born from Lucanian durum wheat and sourdough starter.

Michele

Made with Michele's hands

MikiLab 🇮🇹🇩🇪