Pot Of Dough

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HOME-BASED Bakery
* NATURAL Sourdough Leavening
* Bake & Delivery (TUESDAY & FRIDAY)
* ❌ PRESERVATIVES or ADDITIVES
* WhatsApp PRE-ORDER ⤵️
https://wa.me/60123231312

11/01/2026

There are 2 moulds which I purchased for Panettone, 1 L size one and the other M size. I have found out that the M size one, to get the mushroom head, I’ll need roughly 450g of dough per mould.

Trying the L size this round with 555g, clearly not enough! For the next trial will probably use 750g for this size. Will continue the trial and error stages 😇

Quite satisfied with this rounds bake, added mixed fruits which I had leftover from Christmas. Loving the crumb structure for this!

This time last year, I tried making Panettone, half way through I kinda lost hope, stopped feeding my Pasta Madre, and t...
02/11/2025

This time last year, I tried making Panettone, half way through I kinda lost hope, stopped feeding my Pasta Madre, and totally left the idea of making Panettone in one corner.

This year, when I heard that & are both coming again, I was so thrilled! Just remembering how it was in the Master class with them had me pumped.

With more time & love given to understanding why is pH reading so important to making a Panettone, I finally found a little success. It may not be the ideal huge holes type, but at least it is not gummy, sticky or under mixed compared to previous failures ❤️🥰

Homemade using a standmixer , with a paddle & hook!

01/08/2025

Someone asked if they could have RYE in their Ciabatta!

Had the pleasure of mixing rye flour in my recipe ❤️

15% Dark Rye flour
35% T65 flour
50% J*p flour
80% Hydration
25% Levain
5% Extra Virgin Olive Oil
- 4 coil folds
- 4.5 hrs Bulk
- 12+ hrs Cold re**rd

The dough feels like it could take it more water, but that will be for tested in the future.

30/07/2025

Baguettes are never easy to excel, unless u do it everyday…

Finding the right hydration, getting the fermentation right, handling the dough, shaping, scoring….in the process of achieving success ❤️

68% Hydration /w 2% Bassinage
- 25 % Levain
- 80% T65
- 20% J*p bread flour
- Autolyse for 30m
- Fold 1
- Fold 2
- Proofed for 1hr
- Bulk ferment for 3hrs
- Cold re**rd 10hrs

Crumbs are smaller but lots of it, need to bulk ferment a lil longer and increase hydration, final shapping a 70% hydration dough is easy, crumb wise not to my liking.

28/07/2025

Hello PLLOW Loaf!

After many many attempts of trials & error, I finally achieved my desired texture! It looks & feel like a yeasted bread with super fluffy & super pillowy soft crumb but it’s NOT!

Same ingredients as all my sourdough loafs, naturally fermented with sourdough levain, flour, water, milk, salt, sugar & butter

27/07/2025

ASIAN Country Sourdough???

I found a method to soften a traditional Country sourdough , making it SOFT & FLUFFY, even slicing it is so quiet, but I don’t like it!

A traditional Country Sourdough is CRUSTY (hard to a lot of people I come across) , bigger UNDEFINED CRUMB structure (bigger holes as compared to this Defined & Densed) , bigger bread EARS (the signature style that makes this bread looks like Ultraman Head 🫢) & taste of course.

Ingredients are the same, only method of preparation differs just abit. Using just Water, Flour, salt & Sourdough Levain!

It was worth the test to see the outcome, now I know. Turning back to its original state for sure.

Results of my newly made starter, using T65 French flour.Beef was left over “tapau-ed” from a restaurant, heated up on a...
11/07/2025

Results of my newly made starter, using T65 French flour.

Beef was left over “tapau-ed” from a restaurant, heated up on a hot pan with butter.

Then I buttered the sides of the sliced sourdough and grill it to perfection. I topped up cheddar cheese & a little mozzarella but it is best with cheddar alone.

Once the cheese melted a little bit more, I put the beef slices on top, put the sourdough slice with butter on it and flip to the other side for colouring. This time, putting a lid on the pan.

Not gonna lie, it’s missing probably a type of sauce, butter & cheese alone is not sufficient. Will need to test it out more 🫢🫢🫢

I’m so excited to try out this new French T65 flour, even started a new starter for it. It’s purely flour with NO additi...
02/07/2025

I’m so excited to try out this new French T65 flour, even started a new starter for it. It’s purely flour with NO additives/ NO Whitening ❤️

In my experience, French flour gives the most flavour and has the most character. It’s also hardest to understand so I’ll be testing a lot from now onwards.

In comparison, there’s already so much difference in colour and in texture. I’m comparing it with my already mature starter made from J*panese flour.

There’s a small portion of my work in this picture. Nevertheless it is always a good start. I’ll be posting more once I’...
01/06/2025

There’s a small portion of my work in this picture. Nevertheless it is always a good start. I’ll be posting more once I’m done baking & delivering to this cafe this week!

Happy Holidays! ❤️

75% Hydration 55% J*panese flour45% T65 flour3x Folds1 hr in Ice Box /w Ice gel (to extend Bulk)5 hr Bulk Fermentation 1...
18/05/2025

75% Hydration
55% J*panese flour
45% T65 flour
3x Folds
1 hr in Ice Box /w Ice gel (to extend Bulk)
5 hr Bulk Fermentation
10 hr Cold Re**rd
Bake at 250c top & bot /w steam

Happy Sunday happy baking ❤️❤️❤️

Address

Petaling Jaya
47400

Opening Hours

Monday 10:00 - 18:00
Tuesday 10:00 - 18:00
Wednesday 10:00 - 18:00
Thursday 10:00 - 18:00
Friday 10:00 - 18:00
Saturday 10:00 - 22:00
Sunday 10:00 - 22:00

Telephone

+60123231312

Website

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