This recipe comes from The Perfect Loaf by Maurizio Leo. It uses all purpose flour and had a beautifully light crispy outside texture with a perfectly soft interior crumb! We loved this!!!
Looking for More Sourdough Inspiration? If you’re enjoying this recipe, don’t miss my Ultimate Sourdough Recipe Collection featuring everything from classic artisan loaves to fun flavored breads, sourdough desserts, pizza dough, and creative discard recipes. Browse the collection and discover your next bake!
Here are links to my FAVORITE bread tools that I have recently bought and love!
Cambro containers-best for watching bulk fermentation!
Food Safe Gloves so you won’t get too messy!
3 quart pink dutch oven-perfect size!
My NEW favorite-a proofing BOX!
Here is the inside photo of when I made this in one day. The crumb was even more delish than the overnight chill but it was harder to score.
Here is a version with olives and gouda cheese! I used 100 grams of each but could barely fit all the cheese!
Made it again for my parents…
Cranberry White Chocolate Version
Maurizio’s white chocolate cranberry
Perfect Loaf
Ingredients
- 460 g all-purpose flour
- 340 g water
- 9 g salt
- 92 g ripe sourdough starter
Instructions
- Mix dough ingredients, reserving 50g of water, to a mixing bowl and mix with a scraper. 2-5 mins. Slowly add in the 50g of the reserved water if the dough feels like it can handle it- I left over only a little. You don't want it soupy!*note: One day I forgot to reserve some water -used it all and bread was fabulous!!
- Let it sit 30 mins and do a stretch & fold. Repeat this for a total of 4-5 stretch & folds covering in between. (I used a proofing box so did not cover.) Do this every 30 mins.
- Transfer to oiled cambro let bulk fermentation finish.
- Lightly flour your work surface and scrape out your dough.
- Pull sides up into a boule and rest 20 mins uncovered.
- Shape the dough into a boule or batard then place the dough in bannetons with rice flour on the bottom.
- At this point I put mine in fridge overnight and baked in the morning.
- OR you can cover and let it sit out on the counter for 2 – 4 hours, temperature depending. (The day I tried this recipe without the refrigerator my dough was ready in 30 mins! So watch the dough.)
- Bake at 450 covered 20 mins. (I used a pizza stone and baking shell with a pan on the rack below the entire time)
- Remove cover and bake uncovered 25 more mins.
- Cool at least an hour!
Inclusion Version Parmesan, Pepperoni, Olive & Black Pepper
• Parmesan: 40 g, finely grated
• Pepperoni: 40–60 g, tiny dice
• Black pepper: ~1 g (½ tsp cracked)
• Olives: ~120 g, very well dried
Inclusion Version: Roasted Garlic.Rosemary and Mahon
Roast 10 garlic cloves in a dish with 1 1/2 tsp. oil, covered at 375 for 30 mins. Let cool & rough chop.
4g. chopped rosemary
100 grams small cubed Mahon
Add during stretch and folds
Inclusion Version: Olive and Gouda
I used 100 grams of each but could barely fit all the cheese!
Inclusion Version: Cranberry White Chocolate
120 g. white callets (not chopped) and 80-100g. chopped cranberries
Leave a Reply