The Perfect Loaf: Sourdough Recipes
- Maurizio Leo's first book
- A true sourdough bible
- Wide range of foolproof recipes
- For beginners or seasoned bakers
- Over 60 recipes
- Troubleshooting tips
- Helpful graphics and photos
- A whopping 432 pages
The Perfect Loaf: Sourdough Recipes
The Perfect Loaf is the first baking book by Maurizio Leo and it's a dynamic, authoritative sourdough bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts.
Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.
Maurizio has spent 10+ years discovering how to bake delicious and healthy sourdough bread in the home kitchen, and now it's all in his book. This book will help you become a better baker!
60 recipes cover flavorful, crowd-pleasing favorites, including...
- Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes
- Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread
- Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita
- Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels
- Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka
Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you’re new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
What others are saying
“Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.” —Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest
“There is no book written specifically for home bakers that surpasses this one.”—Jeffrey Hamelman, baker and author of Bread: A Baker’s Book of Techniques and Recipes
“It’s like a textbook you use at a late-night study session, then realize you’re enjoying it so much that it becomes bedtime reading.” —WIRED
About the author
Maurizio Leo is a home baker and the creator of the award-winning sourdough website, The Perfect Loaf. He's currently the Resident Bread Baker at Food52 and a regular contributor to the King Arthur Baking blog. His articles and recipes on bread baking have appeared in Edible New Mexico, the Bread Baker's Guild of America, and Bread Magazine. He holds a master's degree in computer science, is a co-creator of the award-winning stargazing app SkyView, and has spent the past decade baking sourdough bread in Albuquerque, New Mexico.
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Great bread begins with a great starter and when it comes to sourdough starter, temperature is everything! The complex mix of microbes that cause bread to rise (and give your bread a distinctive flavor and aroma) are extremely sensitive to their environment. The Sourdough Home provides an easy way to precisely control the behavior of your starter. With degree-by-degree control from 41-122°F (5-50°C) you can maintain a consistent temperature or vary it to control the growth rate, aroma, and flavor of your bread. You can switch the temperature display from Fahrenheit to Celsius.
The inside of the proofer measures 5-1/8" x 5.5" x 7.5" which allows a 1 quart jar or two smaller jars to fit inside. Two shelves are included for flexible storage of small items.
As acclaimed sourdough baker Maurizio Leo from the Perfect Loaf blog explains in the video above "It's important that a sourdough starter is maintained in a consistent way, but the challenge there is that the temperature in your kitchen, even from one side of the kitchen to the other, can vary quite drastically... one of the great things about the Sourdough Home is that it allows you to effortlessly dial in the temperature that you want to keep your sourdough starter at."
The Sourdough Home by Brod & Taylor offers a convenient, quiet, and compact way to maintain the temperature of your sourdough starter at the exact temperature you want to keep it at, whether that's a warm environment as you're preparing to bake with it, or a cool environment if you want to store it between bakes. The Sourdough Home both cools and heats, so you have total flexibility with how often you want to feed your starter, whether that's twice a day or once a week, or anywhere in between.
Sourdough starter is a living colony of yeast and good bacteria. Like any living thing it needs to eat—just flour and water. Feeding your starter the proper ingredients at the right time is the first step in creating great sourdough bread. Using the precise temperature control of the Sourdough Home, you can adjust starter feeding times to meet your schedule.
As starter ferments and grows, it creates CO2 bubbles that cause the mixture to rise in its container. The ideal time to feed starter is when the rise has peaked—all of its food has been consumed—and before it begins to fall again. By using a constant seed ratio (quantity of flour and water) and controlling the temperature, you can control the feeding schedule to hours, days or even a week. Use the guidelines below to get started.
In a small town in Western Massachusetts, Brod & Taylor was founded on a passion for making wholesome food from scratch. Their products transform this often challenging process into a simple pleasure by blending innovative design with simplicity, affordability, and outstanding customer support.
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The Brod and Taylor Bread Proofer does more than just proof bread dough. Use it to make homemade yogurt or set it to a low temperature for pizza dough. You can also melt chocolate and butter without any fear of burning these delicate ingredients.
In stock Usually ships in 1-3 business days.
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7 reviews
Well written and I learned a lot. I've been baking sourdough for over a year now and visit many websites for information, but this book brought a lot together to help understand more of the process involved and how to modify recipes when things don't go perfect. The author also provides a great worksheet in the book and on his website to use when baking. Nothing like being able to easily check back at how you prepared dough in the past that worked well, versus dough that left things to be desired. I'll probably modify his baking notes sheet later to fit more of what I do, but it is a great form to start with and having all the information in the same format sure beats the notes I used to scribble and then try to decode months later.
This is a book I have wanted for awhile. So glad I made the purchase! Recommend!
One of the most thorough and well written books on sourdough I've come across!
This is a great book, can't wait to put these recipes to use.
The book does a lot to explain process. Great quality book.
I bought this because the author mills his own wheat - hard to find that in bread baking guides! It's a good book: incredibly detailed with abundant information. I've definitely taken lessons from it that I apply in my baking. But I'm not a fan of the organization and - honestly - the author's approach is a bit too intense for me.
I have been following Maurizio for a while online. His book is Great! I am baker of average talent and enthusiastic about baking bread at home. His is filled with tons of learning materials as well as wonderful recipes. Would highly recommend to everyone.
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