Maurizio Leo @maurizio

https://www.theperfectloaf.com/

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

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Fresh milled spelt #sourdough boules doing their cooling thing.
  • Comments 34

Fresh milled spelt #sourdough boules doing their cooling thing.

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Afternoon dough scene ✨ #spelt
  • Comments 37

Afternoon dough scene ✨ #spelt

Dialing in that mad choc chip with fresh milled @haydenflourmills white Sonora. 100% whole grain, flaxseed, coconut sugar, euro butter, molasses and homemade vanilla extract (nice and strong). Thanks @andrewullom for the cookie pep talk 👊🏼
  • Comments 17

Dialing in that mad choc chip with fresh milled @haydenflourmills white Sonora. 100% whole grain, flaxseed, coconut sugar, euro butter, molasses and homemade vanilla extract (nice and strong). Thanks @andrewullom for the cookie pep talk 👊🏼

Sourdough with fresh milled spelt, cracked spelt soaker and increased whole wheat -- topped with rolled oats. Texture overload 💥
  • Comments 33

Sourdough with fresh milled spelt, cracked spelt soaker and increased whole wheat -- topped with rolled oats. Texture overload 💥

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snip snip ✂️
  • Comments 6

snip snip ✂️

Lotsa room to grow. Same dough as the last few posts (fresh milled spelt with a fresh cracked spelt soaker) but coated in oats and all boule'd up.
  • Comments 12

Lotsa room to grow. Same dough as the last few posts (fresh milled spelt with a fresh cracked spelt soaker) but coated in oats and all boule'd up.

Working some dough by hand for some test bakes. Still my preferred method for 2kg of dough. This slap and fold went for about five minutes and you can see the dough was nice and strong by the end. The dough will rest 10 minutes after this and I'll add the salt and remaining 100g water. Probably 2 folds needed during bulk to finish this off. 85-ish% hydration.
  • Comments 67

Working some dough by hand for some test bakes. Still my preferred method for 2kg of dough. This slap and fold went for about five minutes and you can see the dough was nice and strong by the end. The dough will rest 10 minutes after this and I'll add the salt and remaining 100g water. Probably 2 folds needed during bulk to finish this off. 85-ish% hydration.

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Second set of stretch and folds with a rather strong dough today. When working with only 2kg of dough this is how I typically do these. Seeing how I could barely stretch out that last of four, I won't do another set and let the dough rest the remainder of bulk. 20% fresh milled spelt with 18% fresh cracked spelt soaker (from my story), 50% all purpose, 20% bread flour and 10% whole wheat.
  • Comments 46

Second set of stretch and folds with a rather strong dough today. When working with only 2kg of dough this is how I typically do these. Seeing how I could barely stretch out that last of four, I won't do another set and let the dough rest the remainder of bulk. 20% fresh milled spelt with 18% fresh cracked spelt soaker (from my story), 50% all purpose, 20% bread flour and 10% whole wheat.

And the last item brought home from the @breadbakersguild course in Amarillo: 100% whole grain croissant with my morning ☕️ . We all rushed through these a bit but dang are they good. Thanks to Jeff Yankellow and the BBGA for putting on this class!
  • Comments 33

And the last item brought home from the @breadbakersguild course in Amarillo: 100% whole grain croissant with my morning ☕️ . We all rushed through these a bit but dang are they good. Thanks to Jeff Yankellow and the BBGA for putting on this class!

These 💯 whole wheat baguettes had me 😍. I brought a few home and they're already gone. The dough was retarded in bulk overnight, preshaped, shaped and then baked after about a one hour proof. Soft texture, thin crust and a wonderfully open. #bread #bbga
  • Comments 37

These 💯 whole wheat baguettes had me 😍. I brought a few home and they're already gone. The dough was retarded in bulk overnight, preshaped, shaped and then baked after about a one hour proof. Soft texture, thin crust and a wonderfully open. #bread #bbga

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And a few of the baked whole grain loaves. Each shaped by a different person and cut while hot. Incredibly delicious bread packed with flavor and a super soft texture. Wonderful formulas and process by Jeff Yankellow. #bbga #healthy #wholegrain
  • Comments 43

And a few of the baked whole grain loaves. Each shaped by a different person and cut while hot. Incredibly delicious bread packed with flavor and a super soft texture. Wonderful formulas and process by Jeff Yankellow. #bbga #healthy #wholegrain

Proofed whole wheat dough ready for the oven. Serious activity in all of these! #bbga #bread
  • Comments 21

Proofed whole wheat dough ready for the oven. Serious activity in all of these! #bbga #bread

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