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Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

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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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Veneziana (grande lievitato dolce)

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

Veneziana (large sweet leavened cake)Illustrative image
MikiLab
MikiLab
Veneziana (large sweet leavened cake) · 17/10/2026

Veneziana (large sweet leavened cake)

Veneziana (Italian Sweet Leavened Cake)

Recipe no. 136 · mikilab.de/136

Flour W380 (large leavened bakes)

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Veneziana (large sweet leavened cake)

Farina W380 (grandi lievitati) · Proof: ~18 h · Difficulty: Challenge
Flour1000 g
Water420 g
Sourdough220 g
Salt18 g
Sugar300 g
Egg yolk290 g
Butter350 g
Honey40 g
Orange paste30 g
Vanilla6 g
Glaze (egg white, sugar, almond flour)300 g
Pearl sugar80 g

Baking: 165°C · 38 min

Method

1) SOURDOUGH (lievito madre): refresh 3 times about 4 hours apart at 28 °C (1:1:0.5) until it doubles in 3-4 hours. Use at its peak. 2) 1st DOUGH (60% of the flour, evening): 600 g flour, all the water (420 g), sourdough (220 g), about half the sugar (135 g), 90 g egg yolks and 145 g butter gradually. Mix to a smooth, not fully developed dough. Rise 12 hours at 24-26 °C until tripled. 3) 2nd DOUGH (40% of the flour, morning): the 1st dough with 400 g flour until it forms strands; then the remaining sugar (165 g), the remaining yolks (200 g) in several additions, honey, salt (18 g), orange paste and vanilla; finally the remaining butter (205 g) in three additions, developing the dough each time. Final temperature 25-26 °C. 4) REST: 30 minutes covered. Divide into 500 g pieces, shape round and place in 500 g paper moulds. 5) PROOF: 6-8 hours at 28-30 °C, until 1 cm below the rim of the mould. 6) GLAZE: mix 100 g egg whites, 120 g sugar and 60 g almond flour; cover the surface without pressing and sprinkle with pearl sugar. 7) BAKING: 165 °C for 35-40 minutes, to 94 °C at the core (probe thermometer). Turn upside down immediately with two skewers and hang 8-12 hours.

Allergens: Gluten, Eggs, Milk, Tree nuts

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

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~18 h. Mild kitchen → use the stated times.

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

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 (for panettone: to the volume in the recipe).
  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.

Before a panettone the starter must be stable (regularly refreshed for weeks). If you don't have one, ask a bakery for a piece or reactivate dried sourdough (about a week).

On TikTokRecipe no. 136

What you need· draft

  • Paper moulds (500 g or 1 kg)Where: baking supplies / online
  • Long skewers to flipWhere: houseware store
  • Two tall supports to hang upside downWhere: e.g. two chairs with a bar
  • Probe thermometer (core)Where: houseware / online
  • Oven thermometerWhere: houseware / online
  • Scale (1 g)Where: houseware
  • Sturdy stand mixerWhere: appliance store
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

GlutenEggsMilkTree nuts

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
≈ 18 h
How it rises
sourdough starter
Salt
1,8 g per 100 g flour
Added fat
35 %
Added sugars
72 %
Flour
Farina W380 (grandi lievitati)

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

MikiLabVeneziana (large sweet leavened cake)🫙1. PrefermentSourdough🥣2. Mixing30 min⏳3. Bulk rise12 h🤲4. Shaping🫧5. Final proof6 h🔥6. Baking165 °C · 38 min🌬️7. Coolingmikilab.de
55% hydr.1000g flour12h leaven.165° · 38′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water420 g · 42%
Preferment (Sourdough starter)220 g · 22%
Salt18 g · 1.8%
Sugar300 g · 30%
Egg yolk290 g · 29%
Butter350 g · 35%
Honey40 g · 4%
Orange paste30 g · 3%
Vanilla6 g · 0.6%
Glaze (egg white, sugar, almond flour)300 g · 30%
Pearl sugar80 g · 8%

Procedure

1) SOURDOUGH (lievito madre): refresh 3 times about 4 hours apart at 28 °C (1:1:0.5) until it doubles in 3-4 hours. Use at its peak. 2) 1st DOUGH (60% of the flour, evening): 600 g flour, all the water (420 g), sourdough (220 g), about half the sugar (135 g), 90 g egg yolks and 145 g butter gradually. Mix to a smooth, not fully developed dough. Rise 12 hours at 24-26 °C until tripled. 3) 2nd DOUGH (40% of the flour, morning): the 1st dough with 400 g flour until it forms strands; then the remaining sugar (165 g), the remaining yolks (200 g) in several additions, honey, salt (18 g), orange paste and vanilla; finally the remaining butter (205 g) in three additions, developing the dough each time. Final temperature 25-26 °C. 4) REST: 30 minutes covered. Divide into 500 g pieces, shape round and place in 500 g paper moulds. 5) PROOF: 6-8 hours at 28-30 °C, until 1 cm below the rim of the mould. 6) GLAZE: mix 100 g egg whites, 120 g sugar and 60 g almond flour; cover the surface without pressing and sprinkle with pearl sugar. 7) BAKING: 165 °C for 35-40 minutes, to 94 °C at the core (probe thermometer). Turn upside down immediately with two skewers and hang 8-12 hours.

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.

Large sourdough-leavened bake, cousin of panettone but without candied fruit, with glaze and pearl sugar. Uses the same 60/40 base as the panettoni (same percentages). Needs a strong, regularly fed sourdough. Yield: about 5 pieces of 500 g. Recipe written by Sitor (AI): a starting point to try.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
Michele

Made with Michele's hands

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