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Louella Bakes Home-based • Made to order
Sourdough, focaccia, bagels & cookies
Baking process & tutorials ✨

Special Blend Sourdough : Wholemeal + rye + bread flour, naturally fermented into a loaf that’s nutty, wholesome and won...
05/10/2026

Special Blend Sourdough : Wholemeal + rye + bread flour, naturally fermented into a loaf that’s nutty, wholesome and wonderfully chewy.

Look at that crumb — light, airy and beautifully open, with just the right amount of chew. ✨

A little more wholesome, a little more flavour, and definitely not your typical white sourdough. 🤎

05/10/2026

SPECIAL BLEND SOURDOUGH | RECIPE + METHOD 🌾

RECIPE
260g bread flour (65%)
100g wholemeal flour (25%)
40g rice flour (10%)
320g water (80%)
80g active starter (20%)
8g salt (2%)

Total flour: 400g = 100%
Hydration calculated without starter.

METHOD

1. SOAK
Mix 100g wholemeal flour + 40g rice flour with 140g water. Leave to soak for 3–4 hours.
2. MIX
Add 80g active starter + 180g water to the soaked flour. Mix well.

Mix 260g bread flour + 8g salt separately, then add into the dough. Mix everything until well incorporated.

Bulk fermentation starts once the starter is added, so don’t follow a fixed time. WATCH THE DOUGH. 👀

3. STRETCH & FOLD
Stretch & fold → rest 30 min
Coil fold → rest 30 min
Coil fold → rest 30 min
Coil fold → continue watching the dough.

Stop bulk when the dough has risen around 50%.

The dough should jiggle, feel less sticky to touch and release easily from the bowl when flipped onto the counter.

4. SHAPE
Shape gently without deflating the dough. Transfer to a banneton.

Cold ferment in the fridge for 12–24 hours.

5. BAKE
Preheat oven to 250°C for at least 30 minutes.

Take dough straight from the fridge, flip onto baking paper and dust with rice flour.

Score shallow decorative lines — I like to score a wheat stalk — followed by one deep expansion score.

Bake with steam at 250°C for 20 minutes.

Remove steam, reduce to 220°C and bake for another 20 minutes.

6. COOL COMPLETELY
Do not slice while hot or warm! The crumb is still setting and cutting too early can result in a gummy crumb.

Let it cool completely before slicing. 🤎

05/10/2026

Slicing into my Special Blend Sourdough 🤎🍞

Wholemeal + rye + bread flour, naturally fermented into a loaf that’s nutty, wholesome and wonderfully chewy.

Look at that crumb — light, airy and beautifully open, with just the right amount of chew. ✨

A little more wholesome, a little more flavour, and definitely not your typical white sourdough. 🤎

04/10/2026

🍵 How to Shape Matcha Shio Pan 🍵

Soft, fluffy, lightly sweet and beautifully chewy with that signature buttery, salty centre. 💚🥐

Here’s my recipe if you’d like to try making them at home:

🍵 SWEET STIFF LEVAIN
90g flour
30g starter
40g water
20g sugar
→ Mix and let rise overnight, 8–9 hours @ 24°C

🍵 YUDANE
40g bread flour
40g hot water
→ Mix well and let cool before using.

🍵 MAIN DOUGH
240g bread flour
All of the sweet stiff levain
All of the yudane
10g matcha powder
24g sugar
3g salt
1 egg + milk = 130g total
25g butter

🌹 Rose Tea Sourdough 🌹This loaf has a little story behind it. 💜One of my sourdough students attended my class some time ...
30/09/2026

🌹 Rose Tea Sourdough 🌹

This loaf has a little story behind it. 💜

One of my sourdough students attended my class some time ago, and somewhere along the way, a student-teacher relationship turned into a friendship. 🥹

After her holiday, she visited me with a gift of beautiful dried rose buds and rose biscuits.🌹 I knew exactly what I wanted to do with roses. I use it to make a loaf of Rose Tea Sourdough.

I infused the rose buds into the dough and added finely chopped petals, giving the loaf a delicate floral fragrance and the prettiest little flecks of rose throughout.

Sometimes, the sweetest part of baking isn’t just the bread. It’s the people you meet along the way. 🌸💜

Louella Bakes
Naturally leavened • No commercial yeast • Made with love

✨ SOURDOUGH MILK BUNS ✨Soft, fluffy & made with love 🤍 Three delicious flavours to satisfy every craving!🌿 Pandan & Desi...
19/09/2026

✨ SOURDOUGH MILK BUNS ✨

Soft, fluffy & made with love 🤍 Three delicious flavours to satisfy every craving!

🌿 Pandan & Desiccated Coconut
Fragrant pandan and coconut milk bun with a rich, buttery Gula Apong filling. A perfect balance of fragrant, creamy & caramel-like sweetness. 💚

🥜 Cashew & Walnut
A nutty delight packed with the goodness of cashews & walnuts. Perfect for those who love a little crunch in every bite! 🤎

🧈 Butter & Salt
Simple, buttery & irresistibly delicious. A soft milk bun with a generous buttery filling and a touch of salt to bring out the flavour. 🤍

Three flavours, one soft & fluffy sourdough milk bun. 😍

📩 DM to order!

🥖✨ Sourdough Milk Buns — 3 flavours, 3 ways to enjoy! ✨🥖Soft, fluffy, buttery and naturally leavened with sourdough with...
10/09/2026

🥖✨ Sourdough Milk Buns — 3 flavours, 3 ways to enjoy! ✨🥖

Soft, fluffy, buttery and naturally leavened with sourdough with a flavour for every craving 🤎💜

🧈 Butter & Salt — simple, buttery and perfectly savoury.
🍫 Cocoa — rich cocoa bun with a buttery chocolate filling.
🌿 Pandan Coconut — fragrant pandan coconut bun with buttery Gula Apong filling.

Which one would you pick first? 😍

Louella Bakes | Made with sourdough, made with love 💜

04/09/2026

That buttery spiral crumb deserves a close-up 🤎✨

Sourdough Milk Bun with Butter & Salt 🧈🧂
Soft, milky, buttery… with those beautiful spirals in every slice.
Simple ingredients, but so satisfying. 🤍

Original Sourdough for the timeless classic, and Purple Sweet Potato Sourdough for a naturally sweet twist.
31/08/2026

Original Sourdough for the timeless classic, and Purple Sweet Potato Sourdough for a naturally sweet twist.

Two sourdough favourites, side by side ✨🍞 Original Sourdough ~ classic, rustic & naturally tangy.💜 Purple Sweet Potato S...
31/08/2026

Two sourdough favourites, side by side ✨
🍞 Original Sourdough ~ classic, rustic & naturally tangy.
💜 Purple Sweet Potato Sourdough ~ soft, naturally sweet & beautifully purple.

Address

Teluk Intan
36000

Telephone

+60102101999

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