{"product_id":"the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-a-baking-book-spiral-bound-maurizio-leo","title":"The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMaurizio Leo\u003c\/b\u003e is the creator of the award-winning sourdough website The Perfect Loaf, resident bread baker at \n\u003ci\u003eFood52\u003c\/i\u003e, and a regular contributor to the King Arthur Baking blog. Maurizio has written articles on bread baking for \n\u003ci\u003eEdible New Mexico\u003c\/i\u003e, the Bread Baker's Guild of America, and \n\u003ci\u003eBread Magazine\u003c\/i\u003e. He's spent the past decade baking bread in Albuquerque, New Mexico.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--Anabelle Doliner, \u003ci\u003eFood52\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Leo's journey from amateur to wonk makes this guide more lucid than many professionally written books: he, too, started from scratch. \n\u003ci\u003eThe Perfect Loaf\u003c\/i\u003e is both for teaching beginners to think like bakers and for those still making \n\u003ci\u003epain\u003c\/i\u003edemic baguettes who want to go leagues deeper.\" \n\u003cb\u003e--Christine Muhlke, \u003ci\u003eAir Mail\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"With \n\u003ci\u003eThe Perfect Loaf \u003c\/i\u003eMaurizio 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.\" \n\u003cb\u003e--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and host of \u003ci\u003ePizza Quest\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Jennifer Latham, author of \u003ci\u003eBaking Bread with Kids\u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"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.\" \n\u003cb\u003e--Dan Richer, author of \u003ci\u003eThe Joy of Pizza\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Jeffery Hamelman, baker and author of \u003ci\u003eBread: A Baker's Book of Techniques and Recipes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"For those looking to make professional-quality bread and perfect every element of baking bread at home, \n\u003ci\u003eThe Perfect Loaf \u003c\/i\u003ewill guide you there by giving you not just recipes but also the tools to think like a baker.\" \n\u003cb\u003e--Bryan Ford, author of \u003ci\u003eNew World Sourdough\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Chris Bianco, author of \u003ci\u003eBianco\u003c\/i\u003e and chef\/owner of Pizzeria Bianco\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - 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 \u003ci\u003e\u003ci\u003eFood52\u003c\/i\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.\"--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e and host of \u003ci\u003ePizza Quest\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eONE OF \u003ci\u003eSAVEUR\u003c\/i\u003e'S BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eMaurizio Leo's blog The Perfect Loaf is \n\u003ci\u003ethe\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eRecipes cover flavorful, crowd-pleasing favorites: \n\u003cbr\u003e\n\u003cli\u003e\n\u003cb\u003eEssential freeform loaves: \u003c\/b\u003e Simple Sourdough, Rosemary \u0026amp; Olive Oil, Extra-Sour Sourdough, Cranberry \u0026amp; Walnut, Demi Baguettes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePan loaves: \u003c\/b\u003e Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePizza and flatbread: \u003c\/b\u003e Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBuns, rolls, and more: \u003c\/b\u003e Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSweets: \u003c\/b\u003e Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka \u003c\/li\u003e\n\u003cbr\u003eBeginner 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, \n\u003ci\u003eThe Perfect Loaf\u003c\/i\u003e will be your indispensable guide in the kitchen.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/03\/2022 (EAN 9780593138410, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Leo, Maurizio\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 08, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Sourdough)|Sourdough bread|Fermentation|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593138410\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BKLTSGB9ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593138410\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51085928005910,"sku":"SP-9780593138410","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593138410_1753773959537.png?v=1774949102","url":"https:\/\/lusper.myshopify.com\/products\/the-perfect-loaf-the-craft-and-science-of-sourdough-breads-sweets-and-more-a-baking-book-spiral-bound-maurizio-leo","provider":"Lusperbooks","version":"1.0","type":"link"}