Comments on: Baking Recipes

By: Maurizio Leo

Maurizio Leo — Fri, 23 Feb 2024 19:22:51 +0000

Hey, David! I think my post on how I feed my starter will help. Look at the post images where I feed it, those are the signs you want to see when it’s ready:
https://www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/

If that levain is being really stubborn, double all the ingredients when you make it. That should let you see the signs much more clearly. If your dough is sluggish, too, use the entire doubled levain.

By: David Nowels

David Nowels — Sun, 18 Feb 2024 10:57:10 +0000

Hi , I’ve been enjoying your recipes for and am now using the book. Trying the whole wheat sandwich bread from the book. Struggling with knowing when that Levan is ready each time I’ve tried. I’m not getting the rise i hope so think it may be underdeveloped Levan. Mine is pretty firm and notmuch larger after 12 hr or more. Can you post a picture of what it should look like? Thanks!

By: Maurizio Leo

Maurizio Leo — Tue, 06 Feb 2024 11:22:10 +0000

In reply to Marian. Awesome to hear that, Marian! I don't usually score pan loaves, though, you absolutely can. With those, you can typically score just before baking, or you can also score them after shaping and the dough is in the pan, for a different look.

By: Marian

Marian — Tue, 06 Feb 2024 09:12:21 +0000

Bought your book and have already vastly improved as a sourdough baker! One question. So far, I’ve not seen you make any reference to the need for any scoring on pan loaves. Is that correct, Maurizio?

By: Maurizio Leo

Maurizio Leo — Wed, 31 Jan 2024 08:54:07 +0000

In reply to Caroline. Hey Caroline! It sounds like maybe you overproofed your dough a bit. If the poke test is coming back super slow, and maybe not at all, try reducing your proofing time to keep some of that "energy" in the dough.

By: Maurizio Leo

Maurizio Leo — Wed, 31 Jan 2024 08:53:25 +0000

In reply to Christy. Hey Christy! Try preheating the steel for half the time you're currently doing. This way, it's not quite so hot. This always works for me!

By: Christy

Christy — Wed, 24 Jan 2024 15:47:10 +0000

Hi – When I bake on a baking steel, the bottoms of the loaves get too dark and the crust on the bottom is tough, so tough that even a high quality bread knife struggles to cut it. I slide them in on a single sheet of parchment paper and toss about a 1 cup of ice onto a pan in the bottom of the oven right after the loaves go in. I leave the steam pan in as its hard to take it out when the oven is so hot. I do not use lava rocks. Any suggestions of changes I can make to keep the crust from being so tough? I’ve baked the Fifty-Fifty and My Best Sourdough this way that end up with tough crusts. Thanks!

By: Caroline

Caroline — Tue, 23 Jan 2024 00:20:53 +0000

Hello- Thank you for providing these recipes and other links. I finally found the perfect bread recipe-your high fiber,seeded, sourdough, pan loaf is what I’ve been looking for. This is my 2nd time this week trying it. It tastes great but I’m not getting much rise. It rises well the first rest before dividing and looks ok after dividing in the pans although I think it could be puffier. When I do the poke test, it comes back some but very slowly. I proofed it an extra 30 minutes which helped. In the oven, it deflated some. I used lava rocks and ice for steam. Can you give me any advice about correcting the rise? I really want this recipe to work! It has everything -sourdough, fiber, and a loaf.

By: Maurizio Leo

Maurizio Leo — Sat, 20 Jan 2024 15:47:27 +0000

In reply to Jackie.

So glad you’re enjoying my cookbook! Sorry for the late reply. My notes sheet is on this post:
https://www.theperfectloaf.com/the-simplest-way-i-improved-my-baking-using-this-baking-notes-worksheet/

By: Maurizio Leo

Maurizio Leo — Sat, 20 Jan 2024 15:47:05 +0000

In reply to Tracey. No you dont have to do that, Tracey! If the dough is in the fridge, just let it rest in there until you are up and can get to it :)