The hard choice: buttery or hearty? I've been kind waffling (pun intended; read on) this week. I'm still craving a bit of sweetness after the holidays—if you can believe it—but I'm also pushing more toward hearty breads with the heft to 'em. Porridge loaves, freshly milled loaves, whole grain loaves, the usual three musketeers of healthful baking. The solution? Bake a little of each, a healthful long-fermented bread, and a quick sweet bread—plus a few waffles. A balance, if you will. Here's...
7 days ago • 3 min read
Celebrating a New Bread-Year Hey, everyone! Maurizio here from The Perfect Loaf. I wanted to take this week's newsletter to reflect on the incredible amount of baking, writing, and events completed this year, but also to look ahead at what's in store for The Perfect Loaf. This past year was a busy one. Many recipes, guides, videos, and more were posted on the site to inspire and to hopefully help you become a better baker. As you might imagine, I spend an inordinate amount of time thinking...
14 days ago • 3 min read
Holiday bakes (cookies, rolls, and more!) The countdown to the end of the year is on, but before we get there, we still have plenty of opportunity to work in some sweets 🙂 This year, I'm switching from my tried-and-true sourdough cinnamon rolls to cardamom rolls for Christmas morning. Not because the cinnamon rolls are lacking—they're always a crowd-pleaser—but just to change things up a bit. And these are certainly still similar enough to adhere to tradition. But there's also a whole host of...
28 days ago • 2 min read
More whole grains, fresh flour, and searching for local grain This past week (and the one before, and the one before that...) I've been playing with more and more whole grains and freshly milled flour. We can say it's the cold weather, or perhaps the desire for less sweet and more nourishing, or maybe it's just in search of more flavor (always the case). Whatever the reason, I've been swapping out white flour for either freshly milled flour in the kitchen, flour from local farmers, or even...
about 1 month ago • 4 min read
Baking a mix of hearty and sweet I always find the time between Thanksgiving and Christmas interesting. I'm still firmly in baking mode here, but the large build-up to Thanksgiving leaves a bit of a wake after it's over. I still want to bake large, crusty breads (always!), but I also desire the sweeter side of things. And definitely, I need a bit of a break, too. A rest before baking builds up again as December moves on. This week's newsletter is a collection of the things I always return to,...
about 1 month ago • 3 min read
My 2024 Bread Baker's Gift Guide Well, it's finally here, my gift guide for 2024! 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. This year, there's a mix of smaller wares and a few bigger items, and any baker will surely welcome any of them. CHECK OUT THE GIFTS I hope you all have a wonderful Thanksgiving! Maurizio Leo P.S. Gosh, I love English muffins (especially when you bake them...
about 2 months ago • 1 min read
New bread recipe & Thanksgiving baking plans! Well, it's finally here. Possibly my favorite holiday of the year, structured around family gatherings, great food, and more great food. What's there not to love? This year, I've been working hard on developing a new sourdough recipe to take the main stage at the dinner table. In years past, I'd often recommend baking a large miche for Thanksgiving, and this year it's no different. It really is the perfect bread for a large gathering. In this new...
about 2 months ago • 4 min read
That thin, thin-crust Why is the crust on my bread so thick? I get asked this often, and believe me, I struggled with this when I started baking, too. There are a few things we home bakers have to overcome while on the path to a thin, brittle crust: We don't have a professional oven with steaming capabilities We have to bake hot enough and for just the right amount of time We must ensure our dough is adequately proofed Playing with these variables can be daunting, especially if you're just...
2 months ago • 3 min read
Easy weekend sourdough bakes After a tense and action-packed week, I'm looking for easy this weekend. I've been busy baking large, crusty loaves, but now I'm in the mood for something quick, uncomplicated, and, as always, delicious. Sourdough starter discard recipes always make it easy, but they're also a playground for working with whole grains and freshly milled flour. For instance, if you have buckwheat, swap some (even 25 grams) into the scones or pancakes for added flavor and texture....
2 months ago • 3 min read