Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image 
Fried Pugliese Panzerotti
Recipe no. 114 · mikilab.de/114
Soft wheat 00 flour (W250)
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: ~5 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 114
What you need· draft
Allergens
Always check the labels of your products.
Frying: use a tall pot filled at most halfway, check the oil with a thermometer, never water in oil, never leave the pot unattended, keep children away.
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The MikiLab label
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) Dissolve 10 g fresh yeast in 250 g lukewarm milk (30 °C) with 10 g sugar, add 250 g lukewarm water. 2) DOUGH: in a bowl or stand mixer combine 1 kg flour, the liquid and the oil (60 g). Mix 8 minutes, add the salt (20 g) and mix another 4 minutes until smooth and elastic. Final temperature 24-26 °C. 3) BULK: 4 hours covered at 22-24 °C (or overnight in the fridge, 12 hours, plus 1 hour out), until doubled. 4) SHAPING: divide into 70 g balls (about 22 pieces), cover with a cloth and rest 30 minutes. 5) Roll each ball into a thin disc (Ø 14 cm). In the centre put about 20 g well-drained passata and 25 g diced, well-drained mozzarella (drained at least 2 hours in the fridge). Little filling: too much makes the panzerotto burst. 6) Fold into a half-moon and seal the edge firmly with your fingers and then with fork tines. No air or moisture should get in. 7) FRYING: heat 2 litres of peanut oil to 175 °C (check with a thermometer). Fry 2-3 minutes per side until golden, turning once. Drain on paper towel and serve hot (careful, the filling is scalding).
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 fried Puglian panzerotto: golden pocket with a stretchy heart. Seal the edges well to prevent leaks. Yield: about 22 panzerotti. Frying: tall pot, never more than half full, never water in the oil, never leave unattended. Recipe completed by Sitor (AI): a starting point to try.
Made with Michele's hands
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