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

Overall Ranking: Recipe Royalty 9.4/10

The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, by Maurizio Leo, photographs by Aubrie Pick, 2022, Clarkson Potter

Background:

    Maurizio Leo is the creator of The Perfect Loaf, an award-winning website dedicated to sourdough baking. Unlike most cookbooks that you find, he is not a product of any restaurant or bakery. Instead, he is a self-taught home baker, and as such Leo has a knack for clear and concise explanations, making sourdough baking accessible to everyone from beginners to more experienced bakers.  

    He's built a strong online community around his website, where he shares his knowledge and helps countless bakers troubleshoot their sourdough challenges. Leo's passion for sourdough shines through in his insightful articles and detailed guides, making him a respected figure in the home baking world.

Before you start cooking/baking

Special Equipment Needed:

Before you can start making even your first recipe there is some equipment that you will be required to have in order to get the type of bread he is saying you can make.

• large bowls, 
• jars for sourdough,
• digital scale
• Dutch oven/bread oven (The Dutch oven/bread oven is non-negotiable in my opinion),
• bread pans,
• Not required but I do like using proofing baskets and think it's worth investing in

Most of this you should already have, if you don't you can snag most of them pretty cheap. I got my Dutch oven from a clearance section at a mall for like $30 and it works great. You don't need anything fancy for these.

Recipe Breakdown

This cookbook is 430 pages. In all of that there are only 60 recipes. Do not let this deter you. 

There are only 60 recipes for a reason. For starters the first third of the book is all about creating, maintaining and adjusting the sourness of your sourdough starter. Your starter is the foundation of everything in the sourdough world. Maurizio wants you to succeed and so he answers every possible question that you can conceive. He is flexible with his advice as some of us will be using sourdough every day and others only baking with it every day. 

The second reason that there aren't that many recipes is that each recipe is DETAILED. The typical directions take up three whole pages each, which sounds cumbersome, but it keeps you from having to flip to different pages to reference different steps or techniques. I very much like the layout.

All in all, the book breaks down as follows:

       60 in depth recipes total

       430 pages total

32% The crafted science behind sourdough and starters, 139 pages

25% Artisanal Loafs, 22 recipes

9% Pan Loafs, 8 recipes

2% Pizza, 2 recipes

        7% Flat Breads, 6 recipes

        14% Buns & Rolls & Pretzels, 12 recipes

        11% Discard, 10 recipes

Ingredient Affordability:

Are the ingredients readily available and reasonably priced? Absolutely. You can make stellar loaves for much cheaper than you could purchase from at your local bakery.

Portion size: Does the recipe yield a satisfying amount of food for the cost? Yes, my only complaint is that once you get started you may become addicted to good bread and it will ruin you for it.

Why I Love it/Like It/Pass on It/Avoid It: 

I really wanted to get into sourdough, but I was feeling very intimidated and overwhelmed by the whole process. There are so many steps, and I had been unsuccessful in making my own starter. I took a chance on this book, and it has not disappointed. The instructions are SUPER crystal clear and easy to follow. There are even QR codes throughout if you need to see something demonstrated. Once you have the basic steps down it is a cinch adding fun and tasty elements to it, like cranberries or garlic or mixing up the ratios or types of flours. Highly recommended by someone who had a mental block for years over the whole sourdough process. If you are in doubt, get this book! 

Do the cookbook's dishes justify the time, effort, and cost involved?

For The Perfect Loaf, the answer to this is a resounding, but nuanced, yes. Bread baking, especially sourdough, requires time and effort. This isn't a "whip up a quick dinner" kind of cookbook. It involves multiple stages: creating and maintaining a starter (which can take days), mixing dough, bulk fermentation (which can take hours), shaping, proofing (more hours), and finally, baking. There's also a learning curve. Early loaves might not be "perfect," and that's okay. There will be some "sweat and tears," particularly in the beginning.

The payoff is significant. Freshly baked, homemade bread, especially sourdough, is a completely different experience than store-bought. The flavor is complex, the texture is incredible (crispy crust, chewy interior), and there's a deep satisfaction in creating something so fundamental from scratch. Once you've tasted a truly excellent homemade loaf, it's hard to go back. The Perfect Loaf provides the knowledge and techniques to achieve truly exceptional results. Cost: The cost of ingredients is relatively low (flour, water, salt). The investment is primarily in time and potentially some equipment (like a Dutch oven or banneton).

Type of Person Who I Would Recommend It To:

Not the busy person who needs quick meals: This is not a cookbook for someone looking for fast weeknight dinners. Bread baking, especially sourdough, is a project, a hobby, and a passion.

Not necessarily absolute beginners (unless they are very dedicated): While Leo does a good job explaining the fundamentals, the level of detail and the complexity of some recipes might be overwhelming for absolute beginners. It's better suited for those who have some basic baking experience or are willing to invest serious time into learning.

Definitely creatives who want to piece together their own meals: Bread is a foundation, and making your own opens up a world of possibilities for sandwiches, toasts, and accompanying dishes.

Absolutely someone wanting to dive into a specific food culture (sourdough/artisan bread): This book is a deep dive into the world of sourdough and artisan bread baking. It’s for those who want to understand the science, the techniques, and the history behind this craft.

Final Thoughts:

How does the dish taste compared to expectations? When done correctly, the bread from The Perfect Loaf exceeds expectations. The flavor is complex, with tangy notes from the fermentation, and the texture is superb. However, it takes practice and patience to achieve those results consistently.

Did the quality of ingredients impact the taste? Absolutely. Using high-quality flour (especially bread flour or higher-protein flours for sourdough) makes a significant difference in the texture and flavor of the bread. The quality of water can also play a role, though it's less critical than flour. I just use tap water, and my loaves have turned out super good.

In short, The Perfect Loaf is a fantastic resource for someone leaning more to the side of being a serious bread baker. It requires a significant time investment and some effort, but the rewards—delicious, artisan-quality bread—are well worth it. It's not for everyone, but for those who are passionate about bread, it's an invaluable guide.

Overall Ranking:

Must-haves: Recipe Royalty

Recipes I Tried That Wowed or Grossed Me Out: 

Fifty-Fifty Loaf, 100% Whole Wheat, Lemon and Herb Free-Form Loaves

I've made so many of the free-form loaves and all of them have been a treat. Unfortunately, I started baking from his book long before running this blog so I cannot show images or breakdowns of every loaf I have tried (plus it would take forever). Instead, I've listed some of my favorites and tell you a little bit about each of them. Their recipes are all fairly similar with small alterations based on their flour types or inclusions that are added.

First, we have the fifty-fifty loaf, named so because it is 50% white flour and 50% whole wheat flour. It is the very first recipe in the entire book, which is crazy considering it is on page 153. Maurizio calls the fifty-fifty loaf his "staple that I turn to time and time again for a no-fuss, wholesome result" and he is 100% correct. If this was the only recipe in this book, I would be happy. Even on those rare occasions when the loaf isn't rising perfectly, it still tastes exactly how you want it to every single time.

There have been days where I have run out of white flour but still wanted to make a loaf. On those days the 100% whole wheat has come in clutch. It has that more 'earthy' flavor, and I think its best when made into croutons. But I happily use this for pretty much everything I would for any other slice of bread.

The Lemon and Herb loaf was absolutely smashing as a grilled cheese. It wasn't something we set out to do when originally making the loaf, but after sampling a slice it just felt right to add some Gruyere and Havarti. They paired beautifully and I am very happy with its turnout. I've made this several times.

General Recipe Rundown and Baking Timeline: If you have made artisan loafs before then you will find this to be very familiar to what you have done in the past, with the only difference being that you need to refresh your levain several hours before starting.

If this is your first time making an artisan loaf then it may feel like a fairly complex recipe, but I promise you it will feel like second nature in no time. Plus, four whole pages are dedicated to walking you through each step, each fold, each minute of baking.

Here is what your schedule will look like. For me this is a two day process:

• 
  Levain
• 3 hours
• Autolyse
• 1 Hour
• Mix
• Bulk Fermentation
• 4 Hours
• Divide, Preshape, and Bench Rest
• 35 minutes
• Shape
• Proof
• 16 Hours (overnight)
• Bake
• 55 minutes in the oven

Wallet Watch (aka, Can I Afford This?): The ingredients are ridiculously affordable. Flour, water, and a touch of salt. Cheaper to make than what you would purchase at a store, and it is way better because you can get a crispy, crunchy crust on there that is just *chef's kiss*

Sweat and Tears (aka, Did I Need a Massage After This?): It does take some time to make these loaves, but I'd venture to say that 85% of it is just waiting for the dough to do its thing. I work from home, and I can easily make a loaf during working hours.

Yum Factor (aka, Did My Taste Buds Do a Happy Dance?): You will become so snooty because these loaves are so good. You will find yourself constantly comparing every bread item you are eating to the loaves you make at home, and they will almost never be up to snuff to what you make.

Dish Duty (aka, How Many Dishes Will I Be Cursing?): If you are making a free-form loaf then you are dirtying a large bowl, a bench scraper, a Dutch oven, a proofing basket/bowl, a cutting board and a bread knife. Just six items, and the Dutch oven can just be wiped out and immediately used for something else, no deep clean required.

Special Equipment Needed: Technically no, but if you want the best results possible you want to use a Dutch oven or a bread oven to bake these in.

The Verdict (aka, Should You Make These?): YES! Once you've made your first loaf, you'll feel like a completely new person. The world will feel smaller, you'll feel like your whole bread experience in life has been a joke because this bread is so good.

Sourdough Discard Pancakes

The Recipe Rundown (in a nutshell): This recipe is surprisingly simple. You whisk together sourdough discard, milk, melted butter, an egg, flour, sugar, baking powder, baking soda, and salt. Then, you cook spoonfuls of the batter on a hot griddle or pan. The key ingredients are your discard, obviously, and pantry staples like flour, milk, and butter.

Wallet Watch (aka, Can I Afford This Breakfast?): The ingredients are ridiculously affordable. Sourdough discard is basically free (it’s a byproduct!), and the rest are pantry staples. This recipe makes a good-sized stack of pancakes – definitely enough to feed 3-4.

Sweat and Tears (aka, Did I Need a Massage After This?): This is a super quick recipe, with a touch more finesse than you may be used to. It boils down to whisk, blend, fold, cook, flip, eat. The most time-consuming part is waiting for your pan to heat up, and the most stressful part is deciding when you have folded in the egg white enough. Pro tip: you've folded them in enough. The whole process took under 30 minutes.

Yum Factor (aka, Did My Taste Buds Do a Happy Dance?): These pancakes have a subtle tang from the discard, which is balanced perfectly by the sweetness of the sugar. They’re light, fluffy, and have a slightly chewy texture. The quality of the ingredients definitely shines through – using good butter makes a difference! They’re not your typical overly sweet, fluffy pancakes; they have a depth of flavor that's really satisfying. Think of it as a more sophisticated pancake.

Dish Duty (aka, How Many Dishes Will I Be Cursing?): A touch more dirty dishes than normal pancakes at three mixing bowls, a whisk, a spatula, blender whisk things and a pan. Not bad at all! A definite win still as that is less than average in my experience.

Special Equipment (aka, Did I Need to Buy a Fancy Pancake Flipper?): Nope! Just a regular pan or griddle and your standard kitchen tools.

Target Audience (aka, Who Needs These Pancakes in Their Life?): I’d recommend this recipe to anyone who has sourdough discard they don’t know what to do with, slow weekend enjoyers, sourdough havers, and people who appreciate a slightly more complex flavor in their breakfast.

Honest Critique (aka, The Nitty Gritty): The recipe was a breeze to follow even with its couple of extra steps, and the pancakes tasted even better than I expected. My only "challenge" was my over-enthusiastic spatula handling and maybe the part where you fold in the egg whites.

My Personal Spin (aka, Did I Get Creative?): I added a dash of cinnamon to the batter because I'm a cinnamon fiend. But these are very adaptable.

The Verdict (aka, Should You Make These?): YES! A thousand times yes! These sourdough discard pancakes are a game-changer. They’re easy, affordable, and incredibly tasty. They definitely earn “The Perfect Loaf” a spot on my bookshelf (and a permanent place in my breakfast rotation). And yes, I would absolutely recommend this recipe to a friend (just maybe warn them about the potential for rogue spatulas). So, go forth and conquer your sourdough discard! Your breakfast (and your taste buds) will thank you.

Sourdough Discard Crackers

One of the best things about maintaining a sourdough starter is finding creative ways to use the discard – that portion you remove before feeding. Maurizio Leo's The Perfect Loaf offers a fantastic solution: sourdough discard crackers. These aren't just a way to avoid waste; they're genuinely delicious crackers in their own right. Here’s my experience: The Process: Simple and Satisfying Unlike the time-intensive process of baking sourdough bread, these crackers are surprisingly simple and quick to make. The process involves:

1. Combining Ingredients: The discard is mixed with flour (usually all-purpose or a combination of all-purpose and whole wheat), olive oil, and seasonings.
2. Rolling Out the Dough: The dough is rolled out very thinly. This is key for achieving crispy crackers.
3. Cutting: The dough cut into desired shapes.
4. Baking: The crackers are baked until golden brown and crispy

The whole process, from mixing to baking, takes less than an hour, making these crackers a perfect project for a free afternoon or even a quick weeknight activity. Taste and Texture:

Three words; Crispy, Tangy, and Addictive. These crackers have a unique flavor profile that sets them apart from your average, everyday store-bought varieties: The sourdough discard imparts a subtle tang, which adds complexity and depth. The seasonings (salt, herbs, spices) enhance this tang and create a well-balanced flavor. The recipe allows for a lot of customization with different herbs and spices, so you can tailor the flavor to your liking.

The goal is a crispy, snap-able cracker. When rolled out thinly enough, these crackers achieve that perfectly crisp texture. They’re not hard or brittle; they have a satisfying snap and a pleasant mouthfeel. These crackers are a definite winner in terms of time and effort justification. The process is quick and easy, the ingredients are inexpensive (especially since you’re using discard), and the result is a delicious and versatile snack. They’re perfect for dipping, topping with cheese or spreads, or simply enjoying on their own. Overall Impression: The sourdough discard crackers from The Perfect Loaf are a fantastic recipe. They’re easy to make, delicious to eat, and a great way to use up sourdough discard. They offer a unique flavor and texture that you won’t find in store-bought crackers. Whether you’re a seasoned sourdough baker or just looking for a simple and tasty snack, these crackers are definitely worth trying. They're a testament to the fact that even "waste" can be transformed into something truly delicious. I'd highly recommend this recipe to anyone who bakes sourdough regularly.

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