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Dismiss Change Address All Today's Deals Registry Customer Service Gift Cards Sell Disability Customer Support Shop top categories that ship internationally Kindle Store › Kindle eBooks › Cookbooks, Food & Wine › Baking › Bread Kindle $9.99 Available instantly Hardcover $25.31 Spiral-bound $53.98 Other Used and New from $19.99 $9.99 with 75 percent savings -75% $9.99 Print List Price: $40.00 Print List Price: $40.00 Buy now with 1-Click By placing your order, you're purchasing a license to the content and you agree to the Kindle Store Terms of Use. Sold by Random House LLC. Price set by seller. Read with our free app Deliver to your Kindle Library Buy for others Give as a gift or purchase for a team or group. Learn more Buy for others Send a free sample Deliver to your Kindle Library Add to List The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book Follow the author Maurizio Leo Maurizio LeoMaurizio Leo Follow The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book Kindle Edition by Maurizio Leo (Author) Format: Kindle Edition 4.7 4.7 out of 5 stars 2,267 ratings See all formats and editions 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 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 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 Print length 422 pages Language English Publisher Clarkson Potter Publication date November 8, 2022 File size 139.6 MB Next slide of product details See all details Due to its large file size, this book may take longer to download Report an issue with this product or seller Customers who bought this item also bought Page 1 of 8 Page 1 of 8 Previous set of slides Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading Emilie Raffa 4.8 out of 5 stars 5,631 Kindle Edition -58% $9.99 $23.99 Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] Ken Forkish 4.7 out of 5 stars 14,894 Kindle Edition -79% $7.99 $37.99 Tartine Bread Tartine Bread Chad Robertson 4.8 out of 5 stars 6,981 Kindle Edition -33% $19.99 $29.99 Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] Marc Vetri 4.7 out of 5 stars 1,082 Kindle Edition $13.99 Starter Sourdough: The Step-by-Step Guide to Sourdough Starters, Baking Loaves, Baguettes, Pancakes and More Starter Sourdough: The Step-by-Step Guide to Sourdough Starters, Baking Loaves, Baguettes, Pancakes and More Carroll Pellegrinelli 4.5 out of 5 stars 1,973 Kindle Edition #1 Best Seller in Breakfast Cooking $8.39 The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book] The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book] Peter Reinhart 4.8 out of 5 stars 4,417 Kindle Edition $7.99 Next set of slides From the Publisher The sourdough baking bible for those looking to build confidence in the craft author pouring water into a glass with sourdough starter photo of Sunflower + Sesame Bread photo of Rustico style bread photo of demi baguettes photo of Sunday Morning Pancakes photo of Cinnamon Babka “This book will help you find your way through the winding path of breadmaking….” WARNING: California’s Proposition 65 Editorial Reviews Review “Reminiscent of a textbook (in the best way possible), this book breaks down every single step and variable involved in baking naturally leavened bread. With entire chapters dedicated to ‘Your First Sourdough Loaf’ and ‘Sourdough Science 101,’ I can’t imagine a more thorough guide to the sourdough making process.”—Anabelle Doliner, Food52 “Leo’s journey from amateur to wonk makes this guide more lucid than many professionally written books: he, too, started from scratch. The Perfect Loaf is both for teaching beginners to think like bakers and for those still making paindemic baguettes who want to go leagues deeper.”—Christine Muhlke, Air Mail “With The Perfect Loaf Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift. In his organized and engaging writing style, Maurizio has demystified the process and science of sourdough baking so that anyone can make, and even improve upon, their loaves.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest “Maurizio Leo’s book has everything anyone would want to know about the art and science of bread baking, written beautifully and clearly for the first-time baker and the long obsessed. This book is an encyclopedic and approachable addition to the canon from an anchor of the bread baking community.”—Jennifer Latham, author of Baking Bread with Kids “Maurizio has distilled a lifetime of knowledge into a perfectly complete bible for every bread baker. This thorough guide to baking the best bread you’ve ever tasted is a must have for anyone who loves bread.”—Dan Richer, author of The Joy of Pizza “There is no book written specifically for home bakers that surpasses this one. Maurizio presents each topic, however small, with precision and clarity, and meticulously elucidates even the most complex subjects. Maurizio has written a classic, and his book will have enduring relevance.”—Jeffery Hamelman, baker and author of Bread: A Baker’s Book of Techniques and Recipes “For those looking to make professional-quality bread and perfect every element of baking bread at home, The Perfect Loaf will guide you there by giving you not just recipes but also the tools to think like a baker.”—Bryan Ford, author of New World Sourdough “For the home and professional baker, Maurizio’s deep dive into the craft of sourdough is an incredible addition to our arsenal of grain greatness, an ideal marriage of science and sensibility. He reminds us of what brings us to the table and what we remember and yearn for once we step away from it. Perfect indeed.”—Chris Bianco, author of Bianco and chef/owner of Pizzeria Bianco About the Author Maurizio Leo is the creator of the award-winning sourdough website The Perfect Loaf, resident bread baker at Food52, and a regular contributor to the King Arthur Baking blog. Maurizio has written articles on bread baking for Edible New Mexico, the Bread Baker’s Guild of America, and Bread Magazine. He’s spent the past decade baking bread in Albuquerque, New Mexico. Read more Product details ASIN : B09R6TP3QW Publisher : Clarkson Potter (November 8, 2022) Publication date : November 8, 2022 Language : English File size : 139.6 MB Text-to-Speech : Enabled Screen Reader : Supported Enhanced typesetting : Enabled X-Ray : Enabled Word Wise : Enabled Print length : 422 pages Page numbers source ISBN : 0593138414 Best Sellers Rank: #63,847 in Kindle Store (See Top 100 in Kindle Store) #15 in Cooking, Food & Wine Reference (Kindle Store) #21 in Bread Baking (Kindle Store) #67 in Cooking Encyclopedias Customer Reviews: 4.7 4.7 out of 5 stars 2,267 ratings Videos Page 1 of 2Page 1 of 2 Previous page Videos for this product 2:01 Video Widget Video Title Section Watch This Before Buying The Perfect Loaf! Real Life With Mary B Video Widget Card 0:50 Video Widget Video Title Section The Best Book for the beginners on their Sourdough Journey! Inchikverts Video Widget Card 0:09 Video Widget Video Title Section Customer Review: If you bake, buy this. If you don't, buy this and begin. Nir S.D Video Widget Card 0:42 Video Widget Video Title Section Why I love The Perfect Loaf as a sourdough bread resource Sam | Husky Dog Mom Video Widget Card 0:44 Video Widget Video Title Section Quick Preview Of The Perfect Loaf! Real Life With Mary B Next page Upload your video Top About this item Reviews About the author Follow authors to get new release updates, plus improved recommendations. Maurizio Leo Follow Maurizio Leo Maurizio Leo is a home baker and the creator of the award-winning sourdough website, The Perfect Loaf, and author of the New York Times Bestselling cookbook, The Perfect Loaf. His articles and recipes on bread baking have appeared on Food52, King Arthur, Edible New Mexico, the Bread Baker's Guild of America, and Bread Magazine. He holds a master's degree in computer science, is a co-creator of the award-winning stargazing app SkyView, and has spent the past decade baking sourdough bread in Albuquerque, New Mexico. @maurizio | theperfectloaf.com Read more about this author Products related to this item Sponsored Just released Soil to Soul: The connection between healthy soil, vibrant plants, and a thriving you Soil to Soul: The connection between healthy soil, vibrant plants, and a thriving… DJ Brown Kindle Edition -51% $3.19 Print List Price: $6.49 Just released The Gift of Clarity: 40 Practical Recipes to Discover Your Will, Define Your Goals, and Make a Change The Gift of Clarity: 40 Practical Recipes to Discover Your Will, Define Your Goals,... 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AI-generated from the text of customer reviews Select to learn more Ease of use Recipes Information quality Pictures quality Qr code Flavor Value for money Results Reviews with images See all photos Top reviews from the United States Reviewer 5.0 out of 5 stars BEST COMPLETE BOOK ON EVERYTHING SOURDOUGH BREAD Reviewed in the United States on August 15, 2023 Verified Purchase 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! Read more Customer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer imageCustomer image 141 people found this helpful Helpful Report D. Oakes 5.0 out of 5 stars It's a sourdough encyclopedia with great photography and easy to read. Reviewed in the United States on March 18, 2025 Verified Purchase I bought this book 8 months ago (and a sourdough starter kit) to take up sourdough baking in anticipation of retirement and move my retirement home...it's happened! I made my first bread loaves recently, and pancakes from Discard. This book has been my guide all the way. It's much easier than Googling everything. It's an encyclopedia of everything sourdough with a large part of the book containing recipes, which is a huge plus IMO. My favorite part of the book is that no detail is left unexplained (great for beginners like me) and Maurizio always denotes the page number of a step or process he may refer to in a paragraph. It's easy to navigate. You don't have to read the book from start to finish if you don't want to. You can go to the topic that interests you using the Index. I am also a (former) software engineer like the author turned baker, which I didn't know when I purchased the book. That's cool. I highly recommend this book for all levels of bakers, and I thank my BFF for suggesting this gem!! Helpful Report Gosha N R 5.0 out of 5 stars Comprehensive and Invaluable resource for all beginners and intermediate Bread ventures Reviewed in the United States on December 27, 2024 Verified Purchase I love this Book! I purchased it as my first bread book back in August, 2024 and by November, after through study, I was able to consistently produce 7-8 loafs that entire Dearborn, MI community was able to try! And everyone loved it, too! The Olive Sundried tomatoes, the Rustico, the Rye and Winter Sourdough were my most wanted loafs and the book was like a map, explaining every issue I have encountered along the way of baking close to 200 loafs over last 4 months! I do have Tartine and other bread books but they seem to take things out of context a bit, offering more of a story and a recipe.. well for me bread is a formula within certain time and temp of space and levain. From one loaf to 200, it is a lot of loafs but the learning trajectory with this as my reference has produced consistent sourdough that people can't find in the store.... The crust is beyond amazing, the crumb is consistent, the fact that Maurizio's formulas have DDT (Desired dough temp) is invaluable, imo, and the notes on hydration and how to aid the situation is truly beyond of what I found in other books. I was a 100% bread "baker" beginner 4 mo ago but with that reference I am asked now to bake for few bucks; no! Cannot quit my job haha but it is a compliment from friends, neighbors and new folks reaching out to ask for specific loaf they can't find anywhere else..so.... With a little diligence and this book, u can master the craft of sourdough. And it is sooo incredibly rewarding! Ps. This is quality book also! Beautiful images, thick pages and nice print. I personally have not found inconsistencies some other folks mention. Maybe more.in depth study is needed there to understand the formulas.... Anyway, buy it,.highly recommended! Your breads will be greatest reward! @chefGosiaRoberge and thank you Maurizio, can't imagine the work and thought that went into this incredible Sourdough reference!🙏🧑🍳 Read more Customer imageCustomer imageCustomer imageCustomer image 11 people found this helpful Helpful Report See more reviews Top reviews from other countries Translate all reviews to English Rafael Batista 5.0 out of 5 stars Extremamente didático e prazeroso Reviewed in Brazil on January 22, 2023 Verified Purchase O Maurizio Leo consegue explicar cada etapa de cada técnica e receita de forma extremamente didática e descomplicada, incluindo QR Codes para vídeos 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! Report Translate review to English Truthseeker 5.0 out of 5 stars Complete sourdough bible with great links to YouTube. Reviewed in Australia on January 19, 2025 Verified Purchase I have read quite a few sourdough books. To me this is the most complete sourdough education I have come across. Every step is explained in detail, while allowing the reader to skip ahead if they wish. There are helpful sections on why and where you can go wrong. Sourdough baking is a continuous improvement journey and this book is that guide to help you along. I liked the QR codes that link to YouTube videos. These add so much depth and show you clearly what to expect the dough to look and maybe feel like, something that is hard to get from photos alone. Maurizio is not only a great sourdough baker he is also a great teacher with lots of patience explaining the finer points. Report Amazon Kunde 5.0 out of 5 stars A game changer! Reviewed in Germany on February 9, 2025 Verified Purchase I absolutely adore this book! It's been a game changer for me personally as I was starting from a complete beginner point of view. The timelines at the beginning of each recipe and the step-by-step explanation are very helpful (especially since I dont really have 24/7 for watching my starter all day long). The layout and structured approach is probably something that won me over for this book. What's also very helpful is to follow the blog as there are some corrections to the recipes, but to be very honest after a while one adjusts the recipes for the flour you use and your oven etc, so I didn't dwell too much on some corrections made after publishing. Report Sarah 5.0 out of 5 stars This book helped me figure out what I had been doing wrong the whole time Reviewed in the Netherlands on July 26, 2023 Verified Purchase I started making sourdough bread over a year ago. I bought a copy of 'Tartine Bread', watched Youtube videos and read articles. Although the bread tasted nice and was edible, it was often dense and a bit sticky inside. I saw the author of this book on Youtube and he explained things so clearly with visual examples of what to look for, so when I saw that he had a book I thought it might help me improve my results. This book has helped me figure out what I had been doing wrong the whole time: Other sources were telling me I hadn't fermented my dough for long enough but this book helped me figure out that actually I was overhydrating the dough. The pictures and FAQs are so helpful for troubleshooting. I don't normally write reviews, but I wanted to share that I have really enjoyed success with baking bread, pizza, cornbread, waffles... thanks to this book. :) Report josephine ang 5.0 out of 5 stars Understand sourdough bread baking Reviewed in Singapore on December 4, 2024 Verified Purchase The author is very passionate in sharing all his experiences. This book is about his journey in great length. To me is a treasure and is also an encyclopedia. Written with a big heart❤️❤️🙏🙏. The ring binding design is very useful and practical because the book is thick and it makes reading easy. The prints are thicker and durable. Color quality is very good. Very well printed. Customer image Report See more reviews Report an issue Does this item contain inappropriate content? Report Do you believe that this item violates a copyright? Report Does this item contain quality or formatting issues? 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