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Recipe no. 96 · mikilab.de/96
Strong flour W300
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: ~28 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 96
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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The MikiLab label
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
🥖 Phase 1 · Biga (evening before)
18 h at 18°C
Phase 2 · Main dough
Procedure
1) BIGA, the evening before: 400 g flour, 180 g water and 4 g fresh yeast. Mix roughly (lumpy), cover and leave 18 hours at 18 °C, until doubled and cracked. 2) DOUGH (bassinage): put 300 g cold water and the biga in pieces in the mixer and stir until it dissolves. Add 600 g flour and 1 g yeast and mix. Add the salt (25 g), then the remaining 370 g water in 3-4 additions, waiting each time until absorbed, finally the oil (30 g). Very soft dough (final temperature 23-24 °C). 3) FOLDS AND MATURATION: 3 sets of folds every 30 minutes, then 24-48 hours in the fridge (4 °C) in an oiled, closed container. Longer = more flavour and open crumb. 4) STRETCHING: take out of the fridge 1 hour ahead. Pour the dough into a well-oiled 40×60 cm tray and stretch with your fingertips. 5) PROOF in the tray: 3-4 hours at 22-24 °C, covered, until doubled. 6) BAKING: par-bake plain 8 minutes at 250 °C (lower shelf), add toppings and finish 10 minutes until the base is crumbly and golden. Cut into squares with a wheel.
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.
Slab pizza with biga: hydration 85%, melting crumb and crumbly crust. Yield: 1 tray 40×60 cm. I corrected the earlier draft: the biga is now 40% of the flour (before it was 100%, impractical). Rewritten by Sitor (AI): a starting point to try.
Useful terms *
Made with Michele's hands
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