Celebrating a New Bread-Year Hey, everyone! Maurizio here from The Perfect Loaf. As I've done at the close of past years, I wanted to take a quick look back at everything we baked together over the past 12 months. This isn't a "look what I did" recap—it's more of a check-in: did I hit the mark this year in helping you bake incredible stuff at home? That's always been the goal. Most days, I'm here in my kitchen testing recipes over and over until they hit just right—and this isn't a complaint....
17 days ago • 3 min read
The real holiday breakfast I had planned to make sourdough cardamom buns, but I pivoted—fine, I was out of cardamom and didn't feel like making a store run—so I defaulted to my trusty sourdough cinnamon rolls yet again for this holiday. Pretty sure this marks the 5th Christmas in a row. At this point, it's less a choice and more a non-negotiable family ritual. The kids would probably riot if these didn't show up on Christmas morning. Turns out sometimes the best traditions are born from...
22 days ago • 3 min read
My Fav Holiday Bakes A reader wrote me yesterday asking for Christmas bakes at The Perfect Loaf, and I just had to put this list together—there's quite a lot, and if you're like me, you'll probably be looking for things to bake every single day (that's how I holiday, at least!). Christmas morning means sweet rolls at our house; it's a tradition. This year, though, I'm swapping cinnamon for cardamom. The same rolled concept with a different spice, enough novelty to keep things interesting, and...
about 1 month ago • 2 min read
Cinnamon toast slice-and-bake cookies When I was a kid, my mom would make us a really special treat: toasted bread with butter, cinnamon, and sugar. What could be better? These cookies take that goodness into a cross between a flaky, buttery dough and the best childhood treat. They're also fantastic for the holidays, you can make a few "dough logs" (as I like to call 'em), keep them in the fridge (or freezer), and slice just before baking. And since you slice and bake, you can make a lot of...
about 1 month ago • 2 min read
Einkorn pumpkin-raisin scones If you love a quick scone recipe as much as I do, you're going to really enjoy these pumpkin scones. When I started developing this sourdough discard recipe, I knew I wanted to work in two things: whole-grain einkorn flour pumpkin puree The result is an incredibly craggy, rustic scone, rich golden in color and with a lovely hint of sweetness from the pumpkin. These are absolutely incredible. In this week's newsletter: Recipes: Pumpkin scones, cocoa galette crust...
about 1 month ago • 2 min read
Bread Baker's Gift Guide Well, it's finally here, my gift guide for 2025! I spend all year trying new baking equipment to make things easier and more consistent here at home, and only the items I truly love make it to this list. A few cool new things this year: A sleek dough mixer A hefty bread slicer A beautiful couche Lovely dough proofing baskets Two of my favorite cookbooks this year ...and more! This year, there's a mix of smaller wares and a few bigger items, and any baker will surely...
about 2 months ago • 1 min read
Your easy Thanksgiving sourdough playbook As bakers, our favorite holiday is here, am I right? I just finished distributing freshly baked loaves to friends throughout town and rolls for my son's Thanksgiving lunch. There's nothing quite like baking for others this time of year—that is, until you bake for the big meal itself, which has its own level of enjoyment that's pretty hard to top. This year, I've got a great roundup of "showstopper" breads perfect for the center of the table, plus some...
about 2 months ago • 3 min read
My best whole-grain breads A reader replied to me last week and asked: So, do you do any whole-grain baking? If I'm honest, I was a little shocked. I feel like that's the majority of what I do! But maybe I've neglected my more "whole" recipes in this newsletter for a bit, even if I've been baking them here on the regular. Well, this week it's all about whole grains. Not every loaf is 100% whole wheat, but the inspiration and flavor and nutrition are there. Plus, some freshly milled loaves if...
3 months ago • 3 min read
Your Guide To Open Crumb Baking When I first started baking way back, the first thing I found myself trying to improve upon was the interior of my loaves. I think this is natural. With bread, it's relatively easy to get a good crust, but getting a light, airy, and open interior can be pretty elusive—so many things have to line up for it to be just right. In my latest guide, I talk about all the levers I pull when seeking an open crumb, and hopefully in the process answer one of the most asked...
3 months ago • 2 min read