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Recipe no. 40 · mikilab.de/40
Rye flour 70% + Bread flour 30%
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: ~4 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
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. 40
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
Ingredients
Procedure
1) RYE SOURDOUGH (the evening before, 12-16 hours): stir 140 g rye flour, 140 g water at 35 °C and 20 g of your rye starter. Cover and leave at 26-28 °C: ready when domed, full of cracks and smelling pleasantly sour. You need 300 g. 2) DOUGH: combine 700 g rye flour, 300 g bread flour, the rye sourdough and the 780 g lukewarm water (about 35 °C: rye loves warmth). Mix 5-6 minutes on low speed or with a sturdy spatula. Add 20 g MikiLab Natural Improver, 20 g salt and 10 g caraway seeds. 3) DO NOT LOOK FOR A WINDOWPANE: rye does not build gluten like wheat. The dough stays sticky, like thick mortar, and that is correct. Work it with wet hands or a wet spatula. 4) BULK (2 hours at 26-28 °C): covered in the bowl, no folds. 5) INTO THE TIN: grease two loaf tins, fill them two-thirds full and smooth the top with a wet hand. Dust with rye flour. 6) FINAL PROOF (1.5 hours at 26-28 °C): ready when the flour on top breaks into many cracks. 7) BAKING: load at 250 °C with steam. After 10 minutes release the steam and lower to 200 °C: about 60 minutes in total. The core should reach 96-98 °C. 8) MANDATORY REST: turn out, wrap in a cloth and wait 24 hours before slicing. Cut earlier it stays gummy and sticks to the knife. After that it keeps for a week. 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.
Rye sourdough bread, dense and aromatic. Rye sourdough and Improver.
Useful terms *
Made with Michele's hands
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