Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image 
Recipe no. 22 · mikilab.de/22
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: ~3 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
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. 22
What you need· draft
Allergens
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
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
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) PUMPKIN PURÉE: roast the pumpkin at 180 °C for about 40 minutes, never boil it, so it stays dry and sweet. Blend and let it cool: you need 300 g. 3) SOURDOUGH (lievito madre): refresh it 4 hours ahead and use it at its peak. You need 100 g. 4) DOUGH: combine 1000 g bread flour, the purée, the 300 g poolish, the sourdough and 400 g of the 450 g water. Knead 8 minutes. Every pumpkin holds different moisture: add the remaining water only if the dough asks for it. 5) FINISHING: add 20 g MikiLab Natural Improver, then 10 g olive oil in a thin stream and last 20 g salt. Smooth, soft, a lovely orange (24-26 °C). 6) BULK (2 hours at 24-26 °C): one set of folds halfway through. 7) SHAPING AND PROOF: shape two round loaves. For the pumpkin look, tie each loaf with 4 loops of oiled kitchen string, without tightening. Cover and leave 1 hour. 8) BAKING: 220 °C with a little steam for the first 10 minutes, about 35 minutes in total. Remove the string as soon as it comes out. 9) COOLING: on a rack for at least 1 hour. Sweet and soft, perfect with cheese. 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.
Naturally orange, sweet and soft. Poolish, sourdough, Improver.
Useful terms *
Made with Michele's hands
MikiLab 🇮🇹🇩🇪
