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

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Description

JAMES BEARD AWARD WINNER • IACP AWARD WINNER • 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 and host of Pizza Quest ONE OF SAVEUR'S BEST COOKBOOKS OF THE YEAR 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. Recipes cover flavorful, crowd- pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi BaguettesPan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich BreadPizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, PitaBuns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, BagelsSweets: 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. Read more

Publisher ‏ : ‎ Clarkson Potter; First Edition (November 8, 2022)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 432 pages


ISBN-10 ‏ : ‎ 0593138414


ISBN-13 ‏ : ‎ 10


Item Weight ‏ : ‎ 2.31 pounds


Dimensions ‏ : ‎ 9.25 x 1.29 x 10.49 inches


Best Sellers Rank: #386 in Books (See Top 100 in Books) #2 in Cooking, Food & Wine Reference (Books) #2 in Cooking Encyclopedias #2 in Bread Baking (Books)


#2 in Cooking, Food & Wine Reference (Books):


#2 in Cooking Encyclopedias:


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Top Amazon Reviews

    • excellent bread book
Review Image by hopeful1 hopeful1
Review Image by hopeful1 hopeful1
Review Image by hopeful1 hopeful1
Review Image by hopeful1 hopeful1
Review Image by hopeful1 hopeful1
This book explains so much more about bread baking and sourdough that I never understood before. It geeks out and discusses the science behind baking the perfect loaf but this appeals to my science background. I feel like I went to a baking science class and the author is a bread professor with the book as my syllabus. Professor Maurizio is also wonderful at answering dumb questions! Being a somewhat newer baker, I never thought about the why or what as much because I would just get into a recipe and follow the steps. This book challenged me to think about other critical pieces of a recipe beyond the ingredients, like how temperature and time are more important than I realized. Understanding these 2 'ingredients' were lacking in my sourdough starter. Now my starter is extremely happy hanging out in its Sourdough Home in 50F instead of freezing in my extremely cold refrigerator. This was such a game changer. Following a recipe is easy and can create some decent results, however, if one is looking beyond that, this book is the bread book to have! The recipes and techniques are easy to follow and replicate. I love the layout that includes a baking timeline, ingredient listing for the entire recipe but divided into steps and lots of great pictures. Extremely helpful to me are the troubleshooting discussions that address what could possibly go wrong and how to fix mistakes. Also very helpful are the QR scans that we can use to see the actual technique in action. I may not have achieved the perfect loaf yet, but it sure is fun trying! ... show more
Reviewed in the United States on October 26, 2024 by hopeful1 hopeful1
    • You won’t need another sourdough book
Review Image by WKS Essa WKS Essa
Review Image by WKS Essa WKS Essa
Review Image by WKS Essa WKS Essa
Here’s a revised version of your review with improvements to clarity, spelling, and flow: I’ve been baking daily with Maurizio Leo’s book, The Perfect Loaf, and it has been an invaluable resource. Maurizio did an exceptional job, even integrating videos to demonstrate every step of his techniques, making it easier to follow along and master each process. I love this book. If you want to learn sourdough baking and become skilled at it, this is the book to get. You likely won’t need another book to learn the craft—maybe just for variety later on, but for learning, The Perfect Loaf is all you need. I’m working on trying every recipe in the book. I hadn’t eaten a cinnamon roll in years, but Maurizio’s recipe impressed me with its unique, flavorful dough. I was expecting tastes of cinnamon, sugar, and icing, but the dough itself had a distinct quality was just right for cinnamon roll. The 50/50 wholegrain wheat recipe also yielded a surprisingly moist and flavorful bread. My go-to recipes are the Everyday Sandwich Bread with 25% wheat and the Walnut Cranberry Loaf, which have quickly become favorites. I use Natureland biodynamic heirloom grain flours, and I found that for most of these recipes, using only “Water I” without “Water II” worked best. Additionally, people who are highly sensitive to gluten and wheat have had no allergic reaction to the pizza I made using this flour with a long sourdough fermentation process, which is a remarkable bonus. I don’t usually write reviews, but Maurizio’s hard work deserves it. The Perfect Loaf is an excellent guide for anyone looking to dive deep into sourdough baking. ... show more
Reviewed in the United States on November 7, 2024 by WKS Essa WKS Essa
    • So much information!
This book is incredible! It has yummy recipes, sure, but what sets it apart is the amount of information and detail the author goes into. Wonder why we do this step? There’s an explanation of that. Need to troubleshoot any part of your bake? There’s a section for that. Not sure what to do with all that starter discard? Oh, look, that’s covered, too! The accompanying videos are also useful to see techniques and get an idea of what your bread should look like at any particular point. ... show more
Reviewed in the United States on November 8, 2024 by A. N.
    • All the Sour Dough information in one book
Review Image by Jo S. Jo S.
Review Image by Jo S. Jo S.
Review Image by Jo S. Jo S.
This beautiful book is full of mouth watering photographs, recipes, and information for first time and seasoned bakers. Techniques, tools, process, scoring .... Finally everything I have been piecing together on the internet is in one place. And recipes are nicely laid out with the baking timeline accompanying each recipe. Buy this book. You will love it and soon be baking the perfect loaf. ... show more
Reviewed in the United States on October 8, 2024 by Jo S. Jo S.
    • Fabulous addition to my baking book library
This is a huge and very detailed book. No matter how long you have been baking with sourdough….you will learn something new. Recipes are well written and turn out perfect. I recommend this to any serious baker….and to a beginner who wants to start out right!!!
Reviewed in the United States on November 4, 2024 by Mort65

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