The Perfect Loaf Flour
Complex, Nutty, Sweet
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".
Arizona Grown | Freshly Milled | Non-GMO
Allergens: Contains Wheat. Manufactured on equipment shared with eggs and milk.
Do not consume raw.
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.
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
Delicious Sourdough Loaves
Using Maurizio Leo’s recipe, I had good results Using the Perfect Loaf blend. Beautiful crumb, delicious flavor. I look forward to exploring more Hayden products—and making more Perfect Loaf Sourdough!
Made a sourdough loaf with Maurizio’s recipe (The Perfect Loaf). Lots of flavors in this loaf. A sourdough beginner, I’m so excited to have baked such an amazing loaf!
I bought this because I follow Mauricio of The Perfect Loaf. It really made a fabulous loaf of bread!
The Perfect Loaf flour
This is the first time I’ve made sourdough bread using this flour. At first I was very concerned that the dough wasn’t rising very much in the bulk fermentation stage or overnight in the proofing baskets. And I know the starter was good. But once the loaves went into the oven they took off, and the bread turned out great ~ good rise, crust, and flavor.
The perfect loaf
I think is an excellent product. It is pricey though.
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