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Recipe no. 97 · mikilab.de/97
Strong flour W300
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: ~27 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 97
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
This recipe calls for over 300 °C: in a home oven (about 250 °C max) the result will differ.
Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.
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
🥖 Phase 1 · Poolish (evening before)
12-16 h at 18-20°C
Phase 2 · Main dough
Procedure
1) POOLISH, the evening before: 300 g flour, 300 g water and 1 g fresh yeast. 12-16 hours at 18-20 °C, until domed and full of bubbles. 2) DOUGH: 400 g cold water, the poolish, 700 g flour and 2 g yeast; 5 minutes, rest 20 minutes. Add the salt (25 g), then the remaining 100 g water gradually and finally the oil (30 g). Develop to strands (final temperature 23-24 °C). 3) FOLDS AND MATURATION: 3 sets of folds every 30 minutes, then 24 hours in the fridge (4 °C) in an oiled, closed container. 4) SHAPING: divide into 5 loaves of about 370 g, roll up without deflating and leave on the floured surface 2.5 hours at 22-24 °C, covered, until well puffed. 5) STRETCHING: stretch each loaf by hand on semolina into a long oval «pala», 40-50 cm, without pressing the edges. 6) BAKING: on a stone (or steel) preheated at 300 °C (in a home oven at maximum, 250-275 °C, preheat 1 hour) for 6-8 minutes; if topped, add toppings only in the last 3 minutes. Serve immediately, cut into pieces.
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.
Long, oval and very light, baked on the stone and served cut into pieces. Hydration 80%, big open crumb. Yield: 5 palas of about 370 g. Rewritten by Sitor (AI) with complete quantities: a starting point to try.
Useful terms *
Made with Michele's hands
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