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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

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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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Panino alle Carote

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

Carrot Bread RollIllustrative image
MikiLab
MikiLab
Carrot Bread Roll · 13/10/2026

🇮🇹Carrot Bread Roll

Carrot Roll

Recipe no. 58 · mikilab.de/58

Type 0 flour + grated carrots

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

Carrot Bread Roll

Farina tipo 0 + carote grattugiate · Proof: ~2 h · Difficulty: Medium
Flour1000 g
Water630 g
Salt20 g
Extra virgin olive oil10 g
Fresh baker's yeast20 g
Natural Improver30 g
Apple cider vinegar (Essig)10 g
Coconut fat10 g

Baking: 220°C · 17 min

Method

1) Finely grate 150 g carrots per kg of flour. 2) Autolyse, then mix with the poolish (prepared the evening before with 100 g flour, 100 g water and a pinch of yeast, taken from the recipe's flour and water), salt and carrots. 3) Bulk 2 h with one fold. 4) Shape 80-100 g rolls. 5) Proof 1.5-2 h. 6) Bake at 210C for 16-18 min until golden. 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. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

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: ~2 h. Mild kitchen → use the stated times.

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

Medium

On TikTokRecipe no. 58

What you need· draft

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

Allergens

GlutenLupin

Always check the labels of your products.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

Sugar: noneNo eggsNo additives
Total fermentation
≈ 2,3 h
How it rises
direct dough
Baker's yeast
2 % of flour
Salt
2 g per 100 g flour
Added fat
1 %
Flour
Farina tipo 0 + carote grattugiate

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

Process diagram

MikiLabCarrot Bread Roll🥣1. Mixing12 min⏳2. Bulk rise1 h🤲3. Shaping🫧4. Final proof1,3 h🔥5. Baking220 °C · 17 min🌬️6. Coolingmikilab.de
Direct dough18°C water63% hydr.1000g flour1h leaven.220° · 17′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water630 g · 63%
Salt20 g · 2%
Extra virgin olive oil10 g · 1%
Fresh baker's yeast20 g · 2%
Natural Improver30 g · 3%
Apple cider vinegar (Essig)10 g · 1%
Coconut fat10 g · 1%

Procedure

1) Finely grate 150 g carrots per kg of flour. 2) Autolyse, then mix with the poolish (prepared the evening before with 100 g flour, 100 g water and a pinch of yeast, taken from the recipe's flour and water), salt and carrots. 3) Bulk 2 h with one fold. 4) Shape 80-100 g rolls. 5) Proof 1.5-2 h. 6) Bake at 210C for 16-18 min until golden. 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. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

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.

Carrot roll: soft, aromatic and slightly sweet. Poolish made the evening before (100 g flour, 100 g water and a pinch of yeast, taken from the recipe). Knead gently. Poolish: quantities tested and confirmed by Michele.

Useful terms *

  • * Autolyse: an initial rest of flour and water (20-40 min) before salt and yeast; it develops gluten and makes the dough more extensible.
  • * Poolish: a liquid preferment (equal parts flour and water + a little yeast), ripens 8-16 h; adds aroma and softness.
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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