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The Perfect Loaf Flour

30 Reviews

Complex, Nutty, Sweet

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  • Ingredients
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Maurizio Leo’s beloved blog The Perfect Loaf is the go-to destination for sourdough bakers. His NEW YORK TIMES BEST SELLING cookbook offers impeccably detailed techniques, foolproof recipes, and Maurizio's generous teaching style that explains the fundamentals of sourdough—plus the tools and confidence to explore beyond.

This collaboration Hayden x The Perfect Loaf bread flour was developed and tested in Maurizio's home kitchen. Featuring stone milled Rouge de Bordeaux with a touch of Gazelle Rye blended into a high-protein bread flour, you will experience complex wheat flavors with malty notes, a nutty aftertaste, and a decidedly crispy, crunchy crust. In short, you will experience "The Perfect Loaf".

Protein: 11.8%
Moisture: 12%

Arizona Grown | Freshly Milled | Non-GMO

Ingredients: Hard Red Spring Flour, Rouge de Bordeaux Flour, Whole Rye Flour.

Allergens: Contains Wheat. Manufactured on equipment shared with eggs and milk.

Do not consume raw.

Sourdough breads
Yeast breads
Dinner Rolls
Cinnamon Rolls
Crackers
Focaccia
Pizza crust
Graham Crackers
Muffins
Protein: 11.8%
Moisture: 12%

This product is shelf stable for up to one year after it’s made and packaged (but we doubt you’ll wait that long to make something delicious with it!)

“Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.


Regular price $19.99
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The Perfect Loaf Sourdough Bread

Meet Maurizio Leo, a sourdough blogger turned New York Times Best Selling Author. We asked him to design his own flour blend as a tribute to his invaluable contributions to the sourdough home baking community. Now, we have Maurizio’s sourdough bread recipe to showcase it. Bake it the same day for a mild...

GET THE RECIPE

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Good for People + Planet

Our desert home and love for not only our crops, but the flora and fauna that surround us, keep us committed to adopting sustainable practices that are better for both people and the planet, like operating a 100% solar-powered mill, planting low water use crops, and cultivating only non-GMO seeds.

LEARN MORE

From Our Family To Yours

What happens when you combine a father’s wild dream, and the ambition of a daughter? The dynamic co-owners and father daughter team behind Hayden Flour Mills, Jeff and Emma Zimmerman. Driven by the mission to bring back the forgotten flavor and goodness of heritage and ancient grains, their story is not only one rooted in agricultural history, but also family history.

OUR STORY

Reviews for The Perfect Loaf Flour

Customer Reviews
4.7 Based on 30 Reviews
5 ★
90% 
27
4 ★
0% 
0
3 ★
3% 
1
2 ★
3% 
1
1 ★
3% 
1
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Filter Reviews:
JF
07/02/2023
JB F.
United States United States

The best bread flour

I admit, I have not made the recipe that this flour was developed for, but it has really kicked any bread I have made with it up a a level. Highly recommend getting and playing around with this flour. You won’t be disappointed.

ES
07/01/2023
Eileen S.
United States United States

Amazing results

Maurizio recommended your flour and I trust him explicitly. He has always been right on and has has helped me in every aspect of baking sourdough bread. He was definitely correct regarding your flour. Once you experience the way it produces scrumptious bread you’ll never go back to other flour. Wonderful delicious sourdough.

TJ
06/02/2023
Tes J.
United States United States

It’s a winner!

This is a repeat order. I’m so happy with the Perfect Loaf flour blend. My bakes have improved using it and Maurio Leo’s recipe. Crust is light and love the flavor. So does my family! Great product I use often. Thanks!

BH
05/02/2023
Brian H.
United States United States

The Perfect Blend

Bread comes out golden and delicious. I’ve baked two sourdough breads using this mix of bread flour and they came out perfect.

TP
04/22/2023
Troy P.

Disciples of Maurizo wake up!

If you own the perfect loaf book, this is a no brainer. Although it is fun to experiment with new flours, this blend takes makes it easy along with his recipe. I pushed it to 88% hydration and had a beauriful crumb, awesome crust and delicious flavor.

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