My best sourdough (High-hydration white) from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 257) by Maurizio Leo

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

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Notes about this recipe

  • Eat Your Books

    See recipe for optional inclusions.

  • LauraMB on August 28, 2023

    The taste of this bread is excellent. I made it twice. The first time I used all of the water in the autolyse. It was too much water for my flour. I, subsequently, added none of the second addition of water and made some tweaks. The bread was a little flat but very good. The second time I made it, I did not add all of the water in the autolyse. The bread turned out perfectly and was delicious.

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