Pot Of Dough

Merry Merry Christmas to you and your loved ones ❤ May this day bring you abundance of joy, laughter & presents!

SOURDOUGH COUNTY LOAF

Is it me or am I seeing things?
Top lane mama & papa bunny,
Followed by 4 mini bunnies (newly born)
And then bunny relatives that paid a visit to congratulate the newborns.

Do you see my story? 😊

LEMON DRIZZLE w/ Lemon Icing

A perfect slice for the coming holidays. Soft & moist center topped with Lemon Icing that drizzle downs the cake.

Happy Deepavali to my friends celebrating! 😘

When you “sayang” your starter enough, they will show u love in return.

Love in bread form, is having the bread ears for this signature loaf. It all starts from having a very strong starter, and the whole process that comes along with it.

Love feeding you, love that u “listen” to me too xoxo 💋

The right time to use a banana for baking. Been doing a lot of testing lately with bananas but when it’s over ripe like this, it is time to use it for bake. The skin is just black and uninteresting, but the interior is soft & super sweet.

I’m really excited to see you tomorrow, biggest production of bread by far. 415g water & 415g flour = 830g

Not sure if the the new “condo” will be able to fit but let’s see 🥳

SOURDOUGH FOCACCIA

Today’s production was having to do one of my favourite item, the sourdough focaccia.

Sourdough was made 1 day earlier to enter cold proofing, come today leave it out to room temp for 1 hr and start to “poke” the dough with your fingers, just to spread them out. While waiting for it to proof longer, bake the garlic, got to make sure it’s soft till the garlic is soft enough to be spread all over the dough. Slice the cherry tomatoes & olives and prepare to “poke” the dough with all that garlic again.

Finally, sprinkle rosemary & sea salt and let it enter the final proof before baking.

My version of sourdough Focaccia is a “thin crust” dough for the crunch. Yums!

PASTA MADRE / STIFF STARTER

This starter is still at that premature stage, takes about 5-6 hours now to double in size but still usable to produce bread - just a lil bit longer.

Feeding, paying attention to growth and growing the patience everyday keeps it healthy. Can’t wait for this baby to reach to its adulthood 🥳🥳

SOURDOUGH CULTURE

Left : 100% Hydration
Right : 50% Hydration / Pasta Madre

Here are the 2 cultures in different hydration for different kind of bread making.

Normally a baker would probably stick to maintaining 1 type of culture but I don’t really like the taste for that particular bread outcome.

Standard bread, I’ll stick to 100% hydration liquid starter and as for enriched bread, will op for the 50% hydration stiff starter / pasta madre 💪

Home grown culture using locally produced premium bread flour from

Choosing the right flour for your culture is important. Unbleached - makes it cleaner without any chemical for whitening effect.

Consistency is key to having a healthy culture. It may be a young culture but it’s fully active and ready for baking.

Crafting recipe is difficult enough, what more designing your own logo. At the start it’s really not that big of a deal, instead of spending so much time perfecting a logo, stick to 1 that you’re most comfortable with, and concentrate on producing quality products.

I’m quite happy with this thanks to

Greetings, welcome to POD, short for “Pot Of Dough”, my micro bakery from home making FRESH & QUALITY baked goods.