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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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Pan Latte in Cassetta (Kochstück)

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

Milk Sandwich Loaf (Kochstück)Illustrative image
MikiLab
MikiLab
Milk Sandwich Loaf (Kochstück) · 17/10/2026

🇮🇹Milk Sandwich Loaf (Kochstück)

Soft pan loaf with cooked-flour

Recipe no. 16 · mikilab.de/16

Soft wheat type 0 (W300)

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

Milk Sandwich Loaf (Kochstück)

Farina di grano tenero tipo 0 (W300) · Proof: ~3 h · Difficulty: Medium
Flour1000 g
Water500 g
Salt18 g
Cooked flour (Kochstück) — 15% of flour weight150 g
Whole milk150 g
Butter80 g
Sugar60 g
Fresh baker's yeast (Hefe)25 g
Natural Improver30 g

Baking: 175°C · 35 min

Method

1) Make the Kochstück: heat 150 g flour with 300 g water/milk to 65°C, stirring to a paste; cover and cool. 2) Knead flour, water, milk, sugar and yeast 6 min; add the cooked flour and salt, then butter little by little to full development. 3) Bulk 60 min. 4) Shape a loaf, place in a buttered pan mould. 5) Final proof 90 min to 1 cm from the rim. 6) Bake at 175°C 35 min. 7) Turn out immediately and cool on a rack. 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.

Allergens: Gluten, Milk, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~3 h. Mild kitchen → use the stated times.

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

Medium

On TikTokRecipe no. 16

What you need· draft

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

Allergens

GlutenMilkLupin

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

No eggsNo additives
Total fermentation
≈ 2,5 h
How it rises
direct dough
Baker's yeast
2,5 % of flour
Salt
1,8 g per 100 g flour
Added fat
8 %
Added sugars
6 %
Flour
Farina di grano tenero tipo 0 (W300)

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

Process diagram

MikiLabMilk Sandwich Loaf (Kochstück)🥣1. Mixing14 min⏳2. Bulk rise1 h🤲3. Shaping🫧4. Final proof1,5 h🔥5. Baking175 °C · 35 min🌬️6. Coolingmikilab.de
Direct dough65% hydr.1000g flour1h leaven.175° · 35′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water500 g · 50%
Salt18 g · 1.8%
Cooked flour (Kochstück) — 15% of flour weight150 g · 15%
Whole milk150 g · 15%
Butter80 g · 8%
Sugar60 g · 6%
Fresh baker's yeast (Hefe)25 g · 2.5%
Natural Improver30 g · 3%

Procedure

1) Make the Kochstück: heat 150 g flour with 300 g water/milk to 65°C, stirring to a paste; cover and cool. 2) Knead flour, water, milk, sugar and yeast 6 min; add the cooked flour and salt, then butter little by little to full development. 3) Bulk 60 min. 4) Shape a loaf, place in a buttered pan mould. 5) Final proof 90 min to 1 cm from the rim. 6) Bake at 175°C 35 min. 7) Turn out immediately and cool on a rack. 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.

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 Kochstück (cooked flour) binds water and gives an ultra-soft, long-keeping crumb. Perfect for toast, tramezzini and breakfast.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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