The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More

Leo, resident bread baker at Food52, debuts with a comprehensive guide to sourdough bread making. The recipes incorporate Leo’s years of experimentation, as well as lessons learned from sourdough masters and the virtual baking community. Leo demystifies the process of creating a worthy loaf in eight steps, from the levain that kick-starts a dough’s rise to the bake itself. Those steps provide the framework for a free-form lemon herbes de Provence loaf and a Tuscan flatbread that’s baked in a pan. On the sweeter side, there are soft cinnamon rolls and airy Italian doughnuts, while sourdough discard is repurposed for skillet cornbread and drop biscuits. Though Leo notes that the definition of a perfect loaf is subjective, he outlines goals for optimal flavor, crust, and crumb. For instance, Leo aims for a crunchy crust that “shows all the colors between dark mahogany to light brown.” But he also emphasizes the true joy of baking, which he defines as “the contentment seen on the faces of those with whom we share our bread.” Included QR codes link to videos that supplement the bounty of step-by-step photos. This will supercharge any baker’s sourdough skills. (Nov.)