Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image 
High-Hydration Bread with Poolish
Recipe no. 15 · mikilab.de/15
Strong flour W350, stone-ground
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: ~5 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 15
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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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 20°C
Phase 2 · Main dough
Procedure
1) POOLISH, the evening before: 300 g flour, 300 g water and 1 g fresh yeast. Mix, cover and leave 12-16 hours at 20 °C until domed and full of bubbles. 2) AUTOLYSE: mix 700 g flour with 450 g cold water until no dry flour remains. Rest 1 hour covered. 3) DOUGH: add the poolish, 2 g yeast and the malt; mix by hand or in a stand mixer on low. Add the salt and the remaining water (200 g) in 3 additions (bassinage), waiting each time until it is absorbed. Halfway through, drizzle in the oil. The dough is very slack and sticky: that's normal (final temperature 24-25 °C). 4) BULK: 4 hours at 24-25 °C in a covered bowl, with 3-4 sets of folds in the bowl every 45 minutes (wet your hands). At the end it should be puffy, airy, with bubbles on top. 5) SHAPING: gently turn out onto a surface generously dusted with semolina. Don't deflate: cut rectangles of about 250 g with a dough scraper and move onto baking paper with a spatula. 6) SHORT PROOF: 1 hour at room temperature. Meanwhile heat the oven with a stone or steel at 250 °C for at least 45 minutes, with a tray on the bottom for steam. 7) BAKING: 250 °C for 22 minutes. Pour 1 cup of boiling water into the bottom tray as you load and release the steam after 10 minutes. Thin, glassy crust; cool on a rack. NATURAL IMPROVER (optional): 2-3% on flour weight. Don't have it? The «My improver» page shows how to make it at home or what to use instead. 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.
Trendy bread with very high hydration (95%): huge crumb holes and thin glassy crust. It takes practice: the first time start at 80% hydration and increase gradually. Tip: strong flour (W350) and wet hands.
Useful terms *
Made with Michele's hands
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