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.
“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
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