Comments on: Baking Recipes https://www.theperfectloaf.com Learn to Bake Sourdough Bread Mon, 18 Aug 2025 14:43:35 +0000 hourly 1 By: Molly Becker https://www.theperfectloaf.com/recipes/comment-page-4/#comment-44697 Tue, 29 Jul 2025 21:14:26 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-44697 In reply to Jamaal.

I have the same problem! Consistently takes around 5 hours. Did doubling work?

]]> By: James https://www.theperfectloaf.com/recipes/comment-page-4/#comment-43610 Sat, 07 Jun 2025 22:58:21 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-43610 Thoughts on substituting Spanish Manzanilla olives in the sundried tomato and Kalamata olive loaf. My wife is a fan of Manzanilla and not so much of Kalamata.

]]> By: James https://www.theperfectloaf.com/recipes/comment-page-4/#comment-43597 Fri, 06 Jun 2025 15:16:14 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-43597 If I scale down a recipe does it affect baking time at all?

]]> By: Denise Ryan https://www.theperfectloaf.com/recipes/comment-page-4/#comment-43241 Mon, 19 May 2025 07:41:44 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-43241 In reply to Aiman.

You bake the loaves first,when it’s lightly browned30 min) leave it on pan and slice into biscotti,then you flip the individual cookies on their side to finish baking. Maybe 10 min,depending on your oven

]]> By: Aiman https://www.theperfectloaf.com/recipes/comment-page-4/#comment-43204 Sat, 17 May 2025 09:18:50 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-43204 How can i flip the biscotti dough without breakibg it

]]> By: Aiman https://www.theperfectloaf.com/recipes/comment-page-4/#comment-43203 Sat, 17 May 2025 09:18:15 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-43203 Can anyone suggest beat way to flip the partially baked biscotti dough to avoid breaking it.

]]> By: Sean Blakeney https://www.theperfectloaf.com/recipes/comment-page-4/#comment-42828 Thu, 24 Apr 2025 20:09:24 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-42828 I've been baking your Everyday Sandwich Bread from your book. I keep running into an issue of the top cracking during baking. Is this due to hydration being too low? More proofing time needed? More steam needed in the oven?

]]> By: Seamus https://www.theperfectloaf.com/recipes/comment-page-4/#comment-42183 Mon, 31 Mar 2025 05:58:25 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-42183 In reply to Dave.

I don't see one. I know there are major differences in GF flours in elasticity, extensibility and moisture absorption. It would be great to see if Maurizio has guidance.

]]> By: Dave https://www.theperfectloaf.com/recipes/comment-page-4/#comment-40884 Fri, 07 Mar 2025 15:29:03 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-40884 Hi Maurizio. Do you have a gluten free recipe? Thanks.

]]> By: Maurizio Leo https://www.theperfectloaf.com/recipes/comment-page-4/#comment-39624 Sat, 01 Feb 2025 15:24:23 +0000 http://www.theperfectloaf.com/?page_id=1217#comment-39624 In reply to Charles Muench.

Some dough loss is totally normal during mixing and handling – being 40-60g under the theoretical total weight is very common. As for the levain timing, both can work well depending on your environment and temperature. Stick with what's giving you good results! Keep baking!

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