The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets and More


$ 40.00

NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52.

Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.—Peter Reinhart, author of The Bread Baker’s Apprentice

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.

Why Gneiss Spice recommends this book: We learned how to make the perfect sourdough loaf from Leo's blog! If you're a science geek like Beth, you'll especially like the experimentation involved in making sourdough. Plus, there is a recipe for babka! 
 
Recipes cover flavorful, crowd-pleasing favorites:

  • 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 

To bake the recipes in this book, stock up on a good kosher sea salt,  black and tan sesame, poppy seeds, and lots of cinnamon for the cinnamon rolls and 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.

Published November, 2022.