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

“Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, writer of The Bread Baker’s Apprentice and host of Pizza Quest

ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur

Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the net 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 Baguettes
• Pan loaves: On a regular basis 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 all of the way, with troubleshooting sections and a lot of sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages in truth work, and a visual guide to common “bread fails” and how to treatment them. Seasoned bakers will relish deep dives into the science at the back of 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.