Instagram
maurizio
Texture! Had some fun with butter yesterday. Lots of butter. And eggs. And some milk. And some sugar. Naturally leavened (proper) brioche. Delicate and light and just a touch of sweetness. Still testing this formula. I sliced it thick with some homemade apricot, maple, and vanilla jam. Be back later after my nap 😴 Happy (holiday for those in US) weekend, everyone! #baking #sourdough #brioche
My recipe for these super soft sourdough pull apart rolls is up over at @food52 (link in their profile) — and is my first as their “resident bread baker!” I’m excited to work with them on more sourdough recipes and posts coming soon. In the meantime, these rolls will be seeing many appearances here during summer grill sessions! #baking #sourdough #bread
Sourdough bagels (again) ready for Sunday brunch but this time *whipped* cream cheese is not-so-safely waiting in the fridge. This is the same formula as I just posted to my website, but I tried a little longer room temp proof and was playing with shaping some with a large hole — not sold on that 🙂 #bagel #sourdough #baking #brunch
Morning 50% whole wheat sourdough scaled at 1kg each. Weekly loaves right here! This was my “fifty-fifty” recipe at my website but I dropped the high protein flour and used all medium strength bread flour (~11.5% protein) with a 2% reduction in hydration to compensate for the change. After all these years this simple formula is still a favorite. Happy weekend everyone! #baking #bread #sourdough #weekends
A quick sourdough bagel (from the recipe at my website) shaping video with the resulting bagels at the end. You can see how stiff this 55% hydration dough is! I do an assertive degas, light cinch roll down, then roll outward to around 10-12”. Roll it around your hand, then push against the counter to seal the overlap. The dough was then proofed at warm room temp for 2 hours, boiled (in just water), then baked. Addicted to these bagels! #sourdough #baking #bagel
🥯New Recipe! My take on sourdough bagels is up at my site (link in profile). These have a thin, crispy crust, super chewy texture, and just a tiny hint of sourness at the end of each bite. They’re straight up tasty. This dough is super easygoing and boiling them (I opt for just water) is a really easy step. Going back to eat another one right now... Enjoy!
Saveur Blog Awards 2016 Saveur Blog Awards 2016

Support The Perfect Loaf

Yearly Supporter
$50 / yr

For pennies a day help support me in writing new sourdough recipes and guides. An on-going thank you from me to you.

Yearly Supporter
$100 / yr

For those who truly value the baking information I post. This tier helps cover costs and gives me more time to answer questions & post recipes.
Thank you 🙏🏼

Custom Supporter
Any amount

Choose your one-time or monthly support amount — any amount helps keep the site up and running!

Hello, baker!

Baking healthy and delicious sourdough bread at home can be challenging, but I’m here to help.

For more than eight years I’ve kept this website running, a place where I fervently discuss all things sourdough bread. My mission here has always been to share my findings as I navigate the waters of baking from a home kitchen. I hope I’ve been able to help you bake bread — real bread — in your own home kitchen, perhaps saving you a little time through my obsessive testing.

If you value the baking recipes, instruction, and help I’ve provided, please consider contributing to The Perfect Loaf through one of the support options above.


Anything and everything is much appreciated — thank you so much for your support.
All payments are secured and through Memberful / Stripe / PayPal (and are non-refundable). Your email address will never be recorded or given to anyone for any purpose other than for scheduled payments from the mentioned payment processors. Thank you 🖤