Maurizio Leo @maurizio

https://www.theperfectloaf.com/

• Saveur Magazine blog award winner, the food obsessive • Pathological sourdough baker @ The Perfect Loaf:

  • Posts
    725
  • Followers
    25345
  • Following
    202
My recipe for these fresh milled spelt loaves with a cracked spelt soaker is over at the @kingarthurflour blog! I milled the spelt and then coarsely cracked spelt berries (to uncooked polenta consistency), soaked them in boiled water while the levain ripened and then mixed the soaker in to the dough. Almost 40% fresh milled flour in these and the taste is 💥 blog.kingarthurflour.com
  • Comments 36

My recipe for these fresh milled spelt loaves with a cracked spelt soaker is over at the @kingarthurflour blog! I milled the spelt and then coarsely cracked spelt berries (to uncooked polenta consistency), soaked them in boiled water while the levain ripened and then mixed the soaker in to the dough. Almost 40% fresh milled flour in these and the taste is 💥 blog.kingarthurflour.com

Advertising
And the interior. #sourdoughbread
  • Comments 56

And the interior. #sourdoughbread

More sourdough, of course. Like I said a few photos back, a quick blast at the end of the bake at 500F adds nice color, just don't forget it... went just two mins longer than expected on this one. Love it, though! Crumb-shot coming up.
  • Comments 56

More sourdough, of course. Like I said a few photos back, a quick blast at the end of the bake at 500F adds nice color, just don't forget it... went just two mins longer than expected on this one. Love it, though! Crumb-shot coming up.

Rise + bake + coffee. Been testing out different overnight proofing temps. This one went 12 hours at 45-47F -- still held its structure quite well. My shoddy wine fridge has pretty bad consistency so it's a gamble each time.
  • Comments 38

Rise + bake + coffee. Been testing out different overnight proofing temps. This one went 12 hours at 45-47F -- still held its structure quite well. My shoddy wine fridge has pretty bad consistency so it's a gamble each time.

Advertising
Another round: barley / oat / molasses / dark chocolate with 100% white whole wheat. Oh, and this time I added a cup of my mature sourdough starter plus a little extra flour to even it out. Can't get enough of these. (Recipe is a few pictures back in my feed). #cookies
  • Comments 22

Another round: barley / oat / molasses / dark chocolate with 100% white whole wheat. Oh, and this time I added a cup of my mature sourdough starter plus a little extra flour to even it out. Can't get enough of these. (Recipe is a few pictures back in my feed). #cookies

Cornmeal & ricotta upside-down cake with probably the last batch of blood oranges I'll see at the market. Such a flavorful and easy cake, reminds me of something I'd have in Italy. This was based on the recipe from @lizprueitt_tartine new cookbook but I subbed out the almond flour for @kingarthurflour sprouted whole wheat -- awesome flavor!
  • Comments 31

Cornmeal & ricotta upside-down cake with probably the last batch of blood oranges I'll see at the market. Such a flavorful and easy cake, reminds me of something I'd have in Italy. This was based on the recipe from @lizprueitt_tartine new cookbook but I subbed out the almond flour for @kingarthurflour sprouted whole wheat -- awesome flavor!

When you step away from the table to take a picture of the bread. Crumb shot of my last photo. Tasty!
  • Comments 100

When you step away from the table to take a picture of the bread. Crumb shot of my last photo. Tasty!

Advertising
Straight from the oven and in the morning sun. Later it's off to the family meal. Happy Easter everyone 🐰 #whpgoodmorning
  • Comments 29

Straight from the oven and in the morning sun. Later it's off to the family meal. Happy Easter everyone 🐰 #whpgoodmorning

Easter dough proofed and ready for the oven. #sourdough #whpgoodmorning
  • Comments 23

Easter dough proofed and ready for the oven. #sourdough #whpgoodmorning

I posted a new guide at my website today with a sample Weekend Baking Schedule. It outlines a sample schedule for keeping your starter in the fridge most of the time, taking it out only to bake with (and make sourdough pancakes!). Link in profile 👆🏼
  • Comments 76

I posted a new guide at my website today with a sample Weekend Baking Schedule. It outlines a sample schedule for keeping your starter in the fridge most of the time, taking it out only to bake with (and make sourdough pancakes!). Link in profile 👆🏼

Advertising
Sourdough batard baked up incredibly well in my Staub cast iron cocotte. So easy! I almost forgot how nice it is to bake in a cast iron pot 🔥
  • Comments 111

Sourdough batard baked up incredibly well in my Staub cast iron cocotte. So easy! I almost forgot how nice it is to bake in a cast iron pot 🔥

The ragged crust on yesterday's bread. Been working a new method with my home oven to get a tad more color on the top. Near the end of the bake, around 5 mins left, I increase the heat back up to 525F for a few minutes. This cycles hot air back in just long enough to color the top and leave some lighter colors scattered about. Just keep an eye on it 🙂
  • Comments 67

The ragged crust on yesterday's bread. Been working a new method with my home oven to get a tad more color on the top. Near the end of the bake, around 5 mins left, I increase the heat back up to 525F for a few minutes. This cycles hot air back in just long enough to color the top and leave some lighter colors scattered about. Just keep an eye on it 🙂

NEXT