Rustico [sourdough] from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 195) by Maurizio Leo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • michelle_v1irp9 on May 24, 2026

    I made one of the best loaves of my life with this recipe. It has a nice open crumb and a chewy crust.

  • jenburkholder on May 13, 2023

    The flavor of the bread was lovely, but I really struggled with the texture. Due to the spelt, it was crazy sticky, and refused to come out of the banneton. One loaf completely collapsed and I ended up baking it in a loaf pan (turned out much better than the other!). Also didn’t feel like it held up as well as some of the others in this book. May try again or may not.

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