After three long years of writing, testing, photographing, and baking (of course), The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More is now available anywhere cookbooks are sold!
I created this website over 10 years ago to help others learn how to make sourdough bread from their home kitchen. A decade later, and many comments, emails, recipes, and guides later, my website—and me!—are still here to help. Now, with my sourdough cookbook, I hope it will continue to do the same for you in your home kitchen.
The Perfect Loaf is now a New York Times Bestseller and James Beard Award-winner!
Order Your Copy!
Now that the publication day is here, ordering The Perfect Loaf cookbook means delivery should happen within a few days (if you order on Amazon, it will likely be the next day). You should also find it in local bookstores in your area.
If you’re outside of the USA, check your local Amazon or Book Depository will ship free internationally.
⭐️ Please Leave a Review of the Book
If you’ve received your book and absolutely love it, please consider leaving a review wherever you purchased the book (especially if you ordered on Amazon).
Reviews help ensure the book does well in the long run and they greatly help.
Thank you for reviewing!
Share Your Bakes
If you’re baking your way through my cookbook, please be sure to tag me on Instagram, @maurizio, so that I can see! I’ll also be sharing your bakes with my followers—a virtual baking club 🙂
A Look Behind The Scenes
A behind-the-scenes look at the making of The Perfect Loaf cookbook. So much dough mixed, divided, and shaped throughout the making of this book. And you can bet I ate my fair share during testing, too.
The small photos on the wall were proofs taken during the photoshoot with the talented Aubrie Pick, who took most of the photos in the book.
(Click the photos below to see larger versions.)
Thank You!
I wanted to thank all the readers who have stopped by The Perfect Loaf over the past ten years; without your support, feedback, and friendship, this wouldn’t have been possible.
So thank you, and I hope you enjoy my cookbook—happy baking!
What’s Next?
You can read more about my sourdough bread cookbook here.
20 Comments
Congratulations!! Love your site and work!
Do you know why it not longer available on amazon.se? Where can it be found in Sweden?
I am searching for the spiral bound edition of The Perfect Load. I had it in my Amazon shopping cart but the spiral bound is no longer available. Any idea where I could locate one. I’ve check Barnes & Noble, and Books A Million.
Loaf
Hey there Tracey. I've only see it on Amazon!
I made the everyday sandwich loaf. It was very wet. I did not build enough structure to get a bread texture. I mean it was delicious and gone quickly. I missed the DDT too. A couple degrees low.
Is it a very wet dough?
As I mention earlier in the book, feel free to adjust the hydration of any of the doughs as necessary to suit your flour. It’s likely you need to reduce a bit so the dough is more cohesive and stronger!
This happened to me too with this recipe. I’ll try lowering the hydration a bit next time. See how it goes.
Excellent photographer by the way. The Photos are enticing. Great clarity shadows staging…
Thank you so much!
This is it the classic baking book. Maurizio, it will be on my shelf next to Marcella Hazan and Samin Nosrat. You put quite the effort and thought into this, this is very much apparent and appreciated. I’ll be making the soft dinner rolls for Thanksgiving. Your chocolate croissants are a monthly staple in my house.
Ahh thank you Anush, I really appreciate the kind words. Definitely a lot of time, energy, and passion went into this 🙂 Enjoy!
Curious if you have any corrections for the cookbook yet? I’m noticing a discrepancy on page 270 (top paragraph) with the duration for the levain. First says 12 hours, then the next line says 5 hours.
Yes, I have a small list I’m putting together (doesn’t matter how many times we’ve combed through this book in fine detail…). You found a typo for sure, the levain should ripen for 12 hours (not 5). Thank you!!
Ok perfect that’s what I figured and that’s what I did! It came out amazing. I’ve made bread for decades and this was the silkiest most lovely dough I’ve ever handled. Not sure if you saw the photo I tagged you in on IG but I also made half of it into cinnamon raisin bread!
Oooh, amazing! So happy to hear that. I’ll see if I can find the photo! I love this dough, too 🙂
I rarely buy cookbooks because American cookbooks use volume measurement and get most of the baking science and techniques wrong.
I often refer new bread bakers to The Perfect Loaf website. So when I saw Maurizio Leo was publishing a bread book, I pre-ordered a book for myself. Then a few days later, ordered a copy for my brother. Last year I gave my brother a copy of Jeffrey Hamelman’s book on Bread. He’s made progress, but I think The Perfect Loaf book will be more helpful since it is written for the home baker and has illustrations.
The book is beautiful organized. Page 29 references the entire baking process, noting the page for each section.
Every aspect of bread is discussed in detail, but in a way for the novice baker is able understand it. This is probably one of the best books on bread ever published.
Did I mention how beautifully organized this book is?! Those with OCD will love this book!❤️
And it’s a beautifully illustrated. Well worth the money. I’ll be surprised if this book doesn’t win a James Beard Award.
Gosh, THANK YOU so much for the kind words, I really appreciate all of that!! We spent so, so much time going back and forth on organization and design, and my team at Clarkson Potter really nailed everything.
Thank you, Cate!
I received my copy and I love it
So glad you’re enjoying it!! Have fun and happy baking 🙂