The Weekend Baker - Mikro Bakery

15/12/2025

Decided to do a 1kg panettone for my FIRST panettone bake of 2025. Glad I have not forgotten how the pasta madre is supposed to behave, taste (yes i taste my pasta madre), smell and feel and how the dough is supposed to feel when mixing primo and secondo impasto. Making panettone is not only about the steps, the time, the temperature but most importantly the feel, smell, taste and look and understanding how it is supposed to be and ir behaves on baking day.

16/11/2025

16/08/2025

Some simple apple turnovers after a long break from baking…☺️ laced with rum 😝

25/05/2025

Reigniting the passion with some shio-pan. Boy I’ve been away from baking for a long time. Shio-pan with poolish. Note to self, need.more.butter!

25/11/2024

Sourdough Marzipan Stollen for Christmas Pre-order. Made with almost equal amount of fruit and nuts soaked in Bacardi Gold Rum (black and gold raisins, homemade candied orange peel and almonds), homemade marzipan and a blend of spices.

As stollen traditionally needs to be matured for 2 to 3 weeks for the flavours to develop, place your orders soonest!

For more info, kindly DM. Thanks!

23/11/2024

Traditional Italian Panettone is Available for Pre-orders Now!

Details:-
• Collection between 21-23 December
• Classico - Raisins, Homemade Candied Orange
• NEW MODERNO - Callebaut White Chocolate, Dried Cranberries and Homemade Candied Orange

Limited Quantities so place your orders soonest. For more details, please DM.

01/11/2024

It’s the trio again!

23/10/2024

Coming Soon

20/10/2024

First Panettone bake after 9 months. A little side story to this, pasta madre was quite neglected and when I did the refreshes throughout the week (once a day for 3 days, 1 day rest and twice a day for the 2 days leading to the 3 refreshes on production day). Pasta madre did not look too great in terms of colour and activity. I went ahead anyway and when I mixed the 1st dough I knew that it wasn’t doing well. Notwithstanding 1st dough tripled in 10 hours in average temp of 27C. My did I have a hard time mixing the 2nd dough! It took longer than usual but I was patient and watched the dough like a hawk when mixing and being super patient. But the end result was a surprise. It wasn’t too shabby. Final proof took 7 hours. So story I trying to tell aspiring panettone bakers yes there are ideal guidelines and mixing time (especially theories like how your micing time must be short and not too long and yada yada yada) these are true in controlled environments which most of the time home bakers will not be able to achieve in every single bake, but don’t get so engrossed in the theory. Watch what is happening to your dough and give it the tweaks and time it needs. Happy Trying! 🤗

22/05/2024

Some salt bread/shio-pan using mix of yeast and b**a

21/04/2024

https://instagram.com/p/C6AfP3HpQjJ/

14/01/2024

Bulbous Cranberry Flaxseed Sourdough