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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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World Bread Day · 16 October 2026

Today MikiLab lights up.

Michele's free recipe book opens its doors to everyone. You make the first cut.

Sitor is an artificial intelligence, not a person. Nothing from this party is saved or sent.

Croissant Sfogliati Tradizionali con Zucchero

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

Traditional Laminated Croissants with SugarIllustrative image
MikiLab
MikiLab
Traditional Laminated Croissants with Sugar · 16/10/2026

Traditional Laminated Croissants with Sugar

Laminated Croissants with Sugar

Recipe no. 125 · mikilab.de/125

Strong flour W330, 12.5% protein

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Traditional Laminated Croissants with Sugar

Farina forte W330, 12,5% proteine · Proof: 17 min · Difficulty: Challenge
Flour1000 g
Water200 g
Salt18 g
Whole milk280 g
Caster sugar100 g
Butter 82% for lamination (tour)500 g
Soft butter in the dough60 g
Fresh yeast40 g
Egg for egg wash50 g
Natural Improver30 g

Baking: 190°C · 17 min

Method

MICKEY LAB INTRODUCTION Sugar makes the dough more tender and the crust shinier and darker: balance the bake at 190°C to avoid burning. EQUIPMENT Dough sheeter/rolling pin, thermometer, refrigerator at 4°C, pastry brush, perforated baking trays. STEP-BY-STEP PROCEDURE 1) Détrempe: cold flour, milk and water, sugar, yeast, salt and soft butter. Develop gluten to a final dough temperature of max 23°C. 2) Shape into a rectangle and refrigerate for 8–12 hours. 3) Butter block (50% of flour weight) at 13°C. 4) Encase the butter using the envelope fold (incasso a portafoglio). 5) Three sets of letter folds (pieghe da 3) with 30–40 min rest in the refrigerator between each fold. 6) Final lamination to 3.5–4 mm thickness; cut triangles with a 10 cm base. 7) Roll up and arrange on the baking tray. 8) Final proof (appretto) at 26°C, 75% relative humidity, for 2–2.5 hours. 9) Egg wash with whole egg and a pinch of salt. BAKING 190°C for 17–19 minutes, light initial steam. Dark amber color with a glossy finish. STORAGE Best consumed the same day; freeze unbaked after shaping, or freeze baked and refresh for 3 minutes at 160°C. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Eggs, Milk, Lupin

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

On TikTokRecipe no. 125

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: 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

No additives
How it rises
direct dough
Baker's yeast
4 % of flour
Salt
1,8 g per 100 g flour
Added fat
56 %
Added sugars
10 %
Flour
Farina forte W330, 12,5% proteine

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabTraditional Laminated Croissants with…🥣1. Mixing📚2. Laminationbutter and folds🤲3. Shaping🔥4. Baking190 °C · 17 min🌬️5. Coolingmikilab.de
48% hydr.1000g flour190° · 17′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water200 g · 20%
Salt18 g · 1.8%
Whole milk280 g · 28%
Caster sugar100 g · 10%
Butter 82% for lamination (tour)500 g · 50%
Soft butter in the dough60 g · 6%
Fresh yeast40 g · 4%
Egg for egg wash50 g · 5%
Natural Improver30 g · 3%

Procedure

MICKEY LAB INTRODUCTION Sugar makes the dough more tender and the crust shinier and darker: balance the bake at 190°C to avoid burning. EQUIPMENT Dough sheeter/rolling pin, thermometer, refrigerator at 4°C, pastry brush, perforated baking trays. STEP-BY-STEP PROCEDURE 1) Détrempe: cold flour, milk and water, sugar, yeast, salt and soft butter. Develop gluten to a final dough temperature of max 23°C. 2) Shape into a rectangle and refrigerate for 8–12 hours. 3) Butter block (50% of flour weight) at 13°C. 4) Encase the butter using the envelope fold (incasso a portafoglio). 5) Three sets of letter folds (pieghe da 3) with 30–40 min rest in the refrigerator between each fold. 6) Final lamination to 3.5–4 mm thickness; cut triangles with a 10 cm base. 7) Roll up and arrange on the baking tray. 8) Final proof (appretto) at 26°C, 75% relative humidity, for 2–2.5 hours. 9) Egg wash with whole egg and a pinch of salt. BAKING 190°C for 17–19 minutes, light initial steam. Dark amber color with a glossy finish. STORAGE Best consumed the same day; freeze unbaked after shaping, or freeze baked and refresh for 3 minutes at 160°C. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

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.

A richer and sweeter version, typical of breakfast service: sugar (10%) provides softness, deep color and a brilliant golden finish. Perfect also when filled.

Useful terms *

  • * 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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