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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

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

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Baguette a Lievito Madre

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

Sourdough BaguetteIllustrative image
MikiLab
MikiLab
Sourdough Baguette · 11/10/2026

🇮🇹Sourdough Baguette

Crusty sourdough baguette

Recipe no. 2 · mikilab.de/2

Soft wheat type 0 (W280)

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

Sourdough Baguette

Farina tipo 0 (W280) · Proof: ~5 h · Difficulty: Medium
Flour1000 g
Water720 g
Sourdough200 g
Salt20 g
Lievito Madre solid (refreshed)200 g
Barley malt10 g
Natural Improver30 g
Olive oil (Öl)10 g
Apple cider vinegar (Essig)10 g
Coconut fat10 g

Baking: 250°C · 22 min

Method

1) Refresh the sourdough. 2) Autolyse flour+water 40 min. 3) Add sourdough and salt, knead. 4) Bulk 3 h with 2 folds. 5) Pre-shape, rest 20 min, shape baguettes. 6) Final proof 90 min on floured couche. 7) Score, bake at 250°C with steam 10 min, then 230°C to 22 min. 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: ~5 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. 2

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: noneNo eggsNo additives
Total fermentation
≈ 4,5 h
How it rises
sourdough starter
Salt
2 g per 100 g flour
Added fat
1 %
Flour
Farina tipo 0 (W280)

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

MikiLabSourdough Baguette🫙1. PrefermentSourdough🥣2. Mixing10 min⏳3. Bulk rise3 h🤲4. Shaping🫧5. Final proof1,5 h🔥6. Baking250 °C · 22 min🌬️7. Coolingmikilab.de
Indirect72% hydr.1000g flour3h leaven.250° · 22′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water720 g · 72%
Preferment (Sourdough starter)200 g · 20%
Salt20 g · 2%
Barley malt10 g · 1%
Natural Improver30 g · 3%
Olive oil (Öl)10 g · 1%
Apple cider vinegar (Essig)10 g · 1%
Coconut fat10 g · 1%

Procedure

1) Refresh the sourdough. 2) Autolyse flour+water 40 min. 3) Add sourdough and salt, knead. 4) Bulk 3 h with 2 folds. 5) Pre-shape, rest 20 min, shape baguettes. 6) Final proof 90 min on floured couche. 7) Score, bake at 250°C with steam 10 min, then 230°C to 22 min. 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.

SOURDOUGH baguette: thin crisp crust, open crumb. Indirect method, bake with steam.

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.
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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