The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book
Original price was: $40.00.$23.99Current price is: $23.99.
Price: $40.00 - $23.99
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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.
From the Publisher
Publisher : Clarkson Potter; First Edition (November 8, 2022)
Language : English
Hardcover : 432 pages
ISBN-10 : 0593138414
ISBN-13 : 978-0593138410
Item Weight : 2.31 pounds
Dimensions : 9.25 x 1.29 x 10.49 inches
Customers say
Customers find the book informative for novices and experts alike, with great tips for troubleshooting. They say the recipes are fantastic and easy to follow. Readers also appreciate the QR codes that take them to videos. They mention the photography is great and jam-packed with process photos. Customers describe the taste as delicious and excellent. They say the book is well worth the money.
AI-generated from the text of customer reviews
13 reviews for The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book
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Original price was: $40.00.$23.99Current price is: $23.99.
Jo S. –
All the Sour Dough information in one book
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.
Happy –
Fantastic Gift
Great pictures, well laid out. and variety of recipes. Gave it to my daughter as a birthday gift and she loves it.
Reviewer –
BEST COMPLETE BOOK ON EVERYTHING SOURDOUGH BREAD
I bought a couple of top line leading books in sourdough making. But this book was the best of them all. Maurizio breaks everything down and isolates the problem for each situation. Every page is full of wisdom and clear photos, timelines, and diagrams for both beginner and advanced bakers to understand.My breads were coming out pretty good but when I started really getting the breakdown with his detailed instructions and troubleshooting, problems went away!I am getting nice crumb and excellent crust and excellent taste in my breads.The book is easy to read and easy to follow. And yeah if you are a professional, which I am not, it is full of excellent material. Every page is full of beautiful photos as well. 431 pages, lots of photos, and even QR codes to scan with your phone that takes you right over to YouTube to see a demonstration of exactly what he is referring to in the book! The book is loaded with these instructional videos along with the text and photos for step-by-step and you cannot go wrong.I highly recommend this book as a top notch number one must-have if you are into sourdough bread making!Maurizio Leo has such a passion for his work. He troubleshoots and breaks everything down and provides remedies and solutions to the sourdough process. If you’ve been baking sourdough for any length of time, you come to the conclusion that it is a continual moving target. Since atmosphere, room temperature, strength of your levain, types of flour, quantity of water, and time – have everything to do with the end results. Maurizio takes you through the process in detail but also makes it easy to follow. Yes, there is an intuitive part to this as well which comes with experience.The book has 431 pages including a very minimal index in the back. The content page in the front is also limited but the but has an sensible progression whereby you can find what you are looking for.My only crit would be that it needs a more extensive index, more thorough, so that there is less time flipping to find the content but between the index and the front content, you should be able to find your answers.The book has many other sourdough recipes including pizza, flatbread, buns, rolls, sweets, and so on. It is my go-to book for everything sourdough.Plus Maurizio is so good about answering questions, emails and so on. He is an amazing person full of goodwill and good heart.You cannot go wrong with this book and it is worth far more than the price in my opinion!
Grapefruit Devil –
Perfect recipes, pictorial, extremely educational.
This is the best sourdough book of all the ones Iâve tried. Every single loaf have come out beyond expectations and the times they didnât itâs been my fault on not following the timing. Canât get enough of this book, the toughest thing to do is deciding which recipe to make. Everything has such a different highlight and challenges.
Karen H –
Valuable cook book
Book gives details from the basic starter to the most delicious recipes in making sourdough bread. I’ve never made sourdough bread until now. Step by step instructions and illustrated. This book was recommended to me. I definitely recommend it as well.
Michael Taylor –
Wonderful book
I have begun baking sourdough bread and this is a wonderful addition to my cook books. Beautifully done.
R. Danley –
Great book!
I’m new to sourdough baking. This book is terrific. It contains a walkthrough for your first loaf with many pictures and videos of technic. The rest of the book contains explanations of the science behind sourdough baking and many interesting recipes. I highly recommend this book for beginners and even for more advanced bakers!
Laney –
Excellent book but not happy with spiral binding!
This is an awesome cookbook for any baker! Leo gives perfect instructions, tips, tricks and photos along the way, to guide you to bake an excellent product. The information is laid out in a useful, thoughtful manner. Itâs easy to find any topic youâre looking for either in chapters or the Index. I waited for this spiral version to go on sale before purchasing, but Iâm disappointed in how the binding holds up after use. The wire binding has started to twist and bend at the bottom and now itâs cumbersome to flip the pages back-and-forth. This is nothing against Leo the book is perfect but The binding and spiral wiring is disappointing. I would recommend buying the hardcopy of this book.
Stincuzzi –
I have been wanting this book for a long time. At first glance it is a bit overwhelming, but once spending some time with it, I found that it is exactly what I was looking for. It is loaded with information, recipes, pictures. I have taken it out from the library a few times and now I have my own copy. I am so happy!
Juan Pasalagua –
It’s well-detailed. It has helped me achieve an excellent loaf without any prior knowledge. I can’t recommend it enough!
Rafael Batista –
O Maurizio Leo consegue explicar cada etapa de cada técnica e receita de forma extremamente didática e descomplicada, incluindo QR Codes para vÃdeos que complementam o livro. Apresenta desde receitas para padeiros/as iniciantes até técnicas e preparos mais desafiadores e avançados. Já se tornou um dos favoritos da minha biblioteca de culinária!
Tania G. –
Il miglior libro per il sourdough. Non posso consigliarlo abbastanza. Sia il design che il contenuto è perfetto. Guida passo a passo con ricette testate (non solo di pane, ma anche pane in cassetta, focacce, dolci, etc)
Matheis –
Es sind viele Rezepte und Anleitungen vorhanden, schöne Bilder (auffällig ist, dass es tatsächlich mehr Inhalt als Fotos hat) und der Genuà des Brotbackens als Kunst scheint eindeutig durch. Die Seiten und der Einband sind fest und stabil.