I’m Maurizio, a software engineer-turned-baker living in Albuquerque, NM, and I created The Perfect Loaf in 2013 to share my passion and lessons learned when baking sourdough from home. I grew up in an Italian household, and our lives revolved around good food made by hand. Whether it was the pizza and pasta my dad cooked at his restaurant, or the gnocchi and risotto my mom and grandmother prepared at home, I was imbued with an appreciation for homemade food that takes time to prepare—slow food. Long trips to visit relatives in Italy were filled with family meals around the wood-fired oven, mornings wandering the cobblestone streets in search of fresh bread, and of course of focaccia topped with ripe tomatoes packed for a long day at the beach.
And so I developed this sense of value in preparing good food, food that doesn’t have to be complicated or exquisite, but I don’t think there are any shortcuts. To me sourdough bread is the very definition of this: it’s something that tastes exceptional when the baker takes their time to prepare it, to let the yeast and bacteria work with the flour and water to create something transcendent.
Here at The Perfect Loaf, I marry my analytical side and entrenched value for good food to share my journey in baking naturally leavened sourdough using my sourdough starter. The Perfect Loaf is a work in progress designed to help make you a better baker. It’s continuously evolving because I’m constantly evolving, learning more as a baker.
As I like to always say, if I’m not baking sourdough, I’m probably thinking about it—always searching for the perfect loaf.
While I’ve been baking sourdough bread for almost a decade, most of this has been self-taught here in my home kitchen. I’ve had the opportunity to take the Advanced Bread Baking program with master baker Jeffrey Hamelman at the King Arthur Baking facility in Washington and Modern Bread Theory with Thomas Teffri-Chambelland at the San Francisco Baking Institute. Additionally, I’ve taken a course on baking with freshly milled flour taught by Jeff Yankellow through the Bread Baker’s Guild of America.
Google spent a week baking with Maurizio in his home kitchen for their IMakeApps feature, which highlighted app developers and their passions away from the computer.
The Perfect Loaf has been recognized by Food & Wine Magazine, Bon Appétit, Bake From Scratch Magazine, Pastry Arts Magazine, The Kitchn, LCBO Food & Drink Magazine, Craftsmanship Quarterly, Hypebae, and The Manual.
Maurizio Leo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Please see my policy for more.