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Recipe no. 46 · mikilab.de/46
Bread flour
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: ~2 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 46
What you need· draft
Allergens
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Oven and steam can burn.
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Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) POOLISH (the evening before, 12 hours): stir 150 g bread flour, 150 g water and 1 g fresh yeast. Cover and leave at 18-20 °C. 2) DOUGH: combine 1000 g bread flour, the 300 g poolish, the 580 g cold water and 10 g barley malt. Knead 8 minutes, then add 20 g MikiLab Natural Improver and last 20 g salt. Smooth, elastic and fairly firm (24 °C). 3) BULK (1.5 hours at 24 °C): one set of folds halfway through. 4) BALLS: divide into 80 g pieces, round them up tightly and rest 15 minutes, covered. 5) THE STAR: flatten each ball slightly, dust it with rye flour and press the Kaiser stamp almost to the bottom, without cutting right through. No stamp: press into a disc and fold five flaps towards the centre, one over the other, tucking the last under the first. 6) FINAL PROOF (45 minutes) UPSIDE DOWN: place the rolls star-side down on a floured cloth. This keeps the star from closing, so it opens well in the oven. 7) BAKING: turn the rolls star-side up onto a hot tray, mist with water and bake at 230 °C with plenty of steam. After 8 minutes release the steam: about 18 minutes in total. 8) CRUST: ready when golden and very light in the hand. Cool on a rack: the crust should crackle. 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.
Star-stamped roll, crunchy crust, light crumb. Poolish and Improver.
Useful terms *
Made with Michele's hands
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