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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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Cornetto Bicolore Cacao e Vaniglia

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

Two-Tone Cocoa & Vanilla CroissantIllustrative image
MikiLab
MikiLab
Two-Tone Cocoa & Vanilla Croissant · 11/10/2026

🇮🇹Two-Tone Cocoa & Vanilla Croissant

Two-Tone Cocoa & Vanilla Croissant

Recipe no. 119 · mikilab.de/119

Flour W330 + 00 + eggs

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Two-Tone Cocoa & Vanilla Croissant

Farina W330 + 00 + uova · Proof: 18 min · Difficulty: Challenge
Flour1000 g
Water540 g
Sourdough150 g
Salt18 g
Eggs (Eier)60 g
Sugar120 g
Butter for lamination (tourage) 2x20%400 g
Bitter cocoa powder (for the dark dough)40 g
Vanilla pod (for the light dough)5 g
Miglioratore Naturale Pro (2% on flour weight)20 g
Milk powder40 g
Baker's yeast (Hefe)10 g

Baking: 190°C · 18 min

Method

1) BIGA (indirect): 350 g flour, 155 g water and 3.5 g fresh yeast; mature 16-18 h at 18 °C. 2) AUTOLYSE: mix remaining flour with water and eggs, rest 40 min. 3) DOUGH: incorporate the biga and 150 g refreshed sourdough, then sugar, milk powder and Natural Improver Pro; develop the gluten fully. Add the salt (18 g) near the end of mixing. 4) SPLIT & COLOUR: divide in two. Work vanilla into one half (light), sifted cocoa into the other (dark). 5) COLD REST: round both masses, rest 12-18 h at 16°C (or fridge 4-6°C). 6) TWO-TONE LAMINATION: sheet both doughs, stack them, encase the butter block and give 3 folds with fridge rests. 7) SHAPE: sheet to 3.5 mm, cut triangles keeping both colours visible, roll the croissants. 8) PROOF: 2.5-3 h at 26°C. 9) BAKE: egg wash, 190°C for 18 min.

Allergens: Gluten, Eggs, Milk, Lupin

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

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. 119

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

GlutenEggsMilkLupin

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

Long fermentationSourdoughNo additives
Total fermentation
≈ 16-18 h
How it rises
sourdough starter
Baker's yeast
1,4 % of flour
Salt
1,8 g per 100 g flour
Added fat
40 %
Added sugars
12 %
Flour
Farina W330 + 00 + uova

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

MikiLabTwo-Tone Cocoa & Vanilla Croissant🫙1. PrefermentBiga🥣2. Mixing📚3. Laminationbutter and folds🤲4. Shaping🔥5. Baking190 °C · 18 min🌬️6. Coolingmikilab.de
54% hydr.1000g flour190° · 18′ StaticIndirect

🥖 Phase 1 · Biga (evening before)

Flour350 g
Water155 g
Fresh yeast4 g

16-18 h at 18°C

Phase 2 · Main dough

Rescaleg
How much flour?
Flour650 g · 65%
Water385 g · 38.5%
Preferment (Biga)150 g · 15%
Salt18 g · 1.8%
Eggs (Eier)60 g · 6%
Sugar120 g · 12%
Butter for lamination (tourage) 2x20%400 g · 40%
Bitter cocoa powder (for the dark dough)40 g · 4%
Vanilla pod (for the light dough)5 g · 0.5%
Miglioratore Naturale Pro (2% on flour weight)20 g · 2%
Milk powder40 g · 4%

Procedure

1) BIGA (indirect): 350 g flour, 155 g water and 3.5 g fresh yeast; mature 16-18 h at 18 °C. 2) AUTOLYSE: mix remaining flour with water and eggs, rest 40 min. 3) DOUGH: incorporate the biga and 150 g refreshed sourdough, then sugar, milk powder and Natural Improver Pro; develop the gluten fully. Add the salt (18 g) near the end of mixing. 4) SPLIT & COLOUR: divide in two. Work vanilla into one half (light), sifted cocoa into the other (dark). 5) COLD REST: round both masses, rest 12-18 h at 16°C (or fridge 4-6°C). 6) TWO-TONE LAMINATION: sheet both doughs, stack them, encase the butter block and give 3 folds with fridge rests. 7) SHAPE: sheet to 3.5 mm, cut triangles keeping both colours visible, roll the croissants. 8) PROOF: 2.5-3 h at 26°C. 9) BAKE: egg wash, 190°C for 18 min.

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.

Two-tone laminated croissant: light vanilla dough and dark cocoa dough laminated together for a striped effect. Indirect method with BIGA (18 h at 18°C) + sourdough. Cocoa is added only to half the dough.

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.
  • * 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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