The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52’s Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, a guide to making vibrant, flavorful loaves with vegetable purees.
Creating a recipe for a loaf of bread oftentimes requires a series of trials, where each trial inches you closer toward your ideal. It’s your job, as the baker, to figure out the inputs (flour, water, mix-ins, salt, preferment) and the process (mixing, bulk fermentation, shaping, proofing) to get you there. And for me, this is perhaps the most exciting part about baking sourdough bread: It’s like seeing a picture of a finished, beautiful puzzle, then being handed a box of scattered pieces to put together yourself.