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MikiLab's recipes

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

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

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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Grissini Stirati Torinesi

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

Stretched Turin-Style BreadsticksIllustrative image
MikiLab
MikiLab
Stretched Turin-Style Breadsticks · 17/10/2026

🇮🇹Stretched Turin-Style Breadsticks

Turin-Style Hand-Stretched Breadsticks

Recipe no. 105 · mikilab.de/105

Type 0 soft wheat 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

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Stretched Turin-Style Breadsticks

Farina di grano tenero tipo 0 · Proof: ~1 h · Difficulty: Easy
Flour1000 g
Water550 g
Salt20 g
Extra virgin olive oil80 g
Barley malt10 g
Fresh baker's yeast15 g
Natural Improver30 g

Baking: 200°C · 17 min

Method

1) Dissolve the yeast in lukewarm water (18-20°C). 2) Add the flour, malt and salt; incorporate the oil in a steady stream. 3) Knead for 10-12 minutes until the dough is smooth and elastic. 4) Stretch into a rectangle approximately 1.5 cm thick on an oiled cloth, brush with oil and cover: proof for 45-60 minutes. 5) Cut into strips approximately 1 cm wide and stretch each strip by hand to the full length of the baking tray. 6) Arrange on the trays, slightly spaced apart. 7) Bake at 200°C conventional (static) heat for 15-18 minutes until golden and crisp all the way through. 8) Leave to cool on a wire rack: they should remain crisp and crumbly. 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, Lupin

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

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~1 h. Mild kitchen → use the stated times.

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

Easy

On TikTokRecipe no. 105

What you need· draft

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

Allergens

GlutenEggsLupin

Always check the labels of your products.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

Sugar: noneNo eggsNo additives
Total fermentation
≈ 1 h
How it rises
direct dough
Baker's yeast
1,5 % of flour
Salt
2 g per 100 g flour
Added fat
8 %
Flour
Farina di grano tenero tipo 0

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

Process diagram

MikiLabStretched Turin-Style Breadsticks🥣1. Mixing12 min🤲2. Shaping🫧3. Final proof1 h🔥4. Baking200 °C · 17 min🌬️5. Coolingmikilab.de
Direct dough18°C water55% hydr.1000g flour200° · 17′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water550 g · 55%
Salt20 g · 2%
Extra virgin olive oil80 g · 8%
Barley malt10 g · 1%
Fresh baker's yeast15 g · 1.5%
Natural Improver30 g · 3%

Procedure

1) Dissolve the yeast in lukewarm water (18-20°C). 2) Add the flour, malt and salt; incorporate the oil in a steady stream. 3) Knead for 10-12 minutes until the dough is smooth and elastic. 4) Stretch into a rectangle approximately 1.5 cm thick on an oiled cloth, brush with oil and cover: proof for 45-60 minutes. 5) Cut into strips approximately 1 cm wide and stretch each strip by hand to the full length of the baking tray. 6) Arrange on the trays, slightly spaced apart. 7) Bake at 200°C conventional (static) heat for 15-18 minutes until golden and crisp all the way through. 8) Leave to cool on a wire rack: they should remain crisp and crumbly. 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.

The classic Piedmontese stretched breadstick: thin, rustic and crumbly. Malt and oil give colour and crunch. Store in a dry place.

Michele

Made with Michele's hands

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