Ok so I got ‘the perfect loaf’ book last week and I’m loving it so far! I tried the simple sourdough, brioche (split the dough to add a twist, literally) and the banana bread (made mine into banana chocolate chip muffins for the kiddos)
Here’s what I think of the book so far. I’m not measuring dough temperature or calculating anything. But it teaches a lot about how to really understand your dough and build intuition, how to respond to changes caused by the internal and external environments. So much information organized very intentionally. Makes the learning curve exciting!
The recipes are obviously perfect!
Here’s a link to the book…
by melkamismyname
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There’s a [Video](https://youtu.be/fLLv7KjPNRs?si=d84aOdlWz–lUnfo) which shows you what to look for, and helps you understand when your dough *needs* folded. It does say high hydration in the title, but I think it has lessons for all hydration levels. It was a revelation for me and helped me understand what to look for and build on that intuition 😍
Your loaves look great!
I and my family love the recipes too. Well, they like more the eating side, but still.
I’ve been having this book for a long time – I think I even pre-ordered it a moment before release, but I often took breaks because of some mild frustrations (trying to master slab and fold or adjusting to lower in protein Eurean flour). I love to go back to it every time nevertheless. Honestly I don’t think I ever had a failed loaf, even the not-so-perfect still tasted great. And in case I baked more than I consume, the stale bread made great kvass!
Those look SOOO GOOD! GJ!! I gotta get my hands on that book eventually.
All wows
these beautiful looking loaves made me go buy the book. They have a 40% off sale too so sold me