These Sourdough Brown Butter Sage Baguettes combine tangy sourdough with the rich, nutty flavor of brown butter and the herbal notes of sage. Perfect for cozy meals.
The warm, nutty aroma of brown butter sizzling on the stove and the earthy scent of fresh sage is the inspiration behind these Sourdough Sage Brown Butter Baguettes—a recipe that takes a classic sourdough baguette and infuses it with rich, savory flavors that are perfect for cozy gatherings or just elevating your everyday baking.
When I set out to create these baguettes, I wanted to capture the essence of fall and the holidays—a bread that’s comforting, aromatic, and just a little indulgent. The result is a baguette with a golden crust, an airy crumb, and subtle notes of sage and brown butter in every bite. These are more than just baguettes; they’re a celebration of simple ingredients transformed into something extraordinary.
Why Sourdough? Why Sage and Brown Butter?
Sourdough has always been my go-to for creating bread with depth and character. Its tangy flavor and naturally leavened texture make it the perfect canvas for creativity.
For these baguettes, I wanted to go beyond the traditional sourdough and introduce ingredients that tell a story of warmth and seasonal comfort.
That’s where sage and brown butter come in—a flavor pairing that’s timeless and irresistible. Brown butter, with its nutty richness and subtle caramel notes, elevates a simple ingredient into something luxurious. It adds a toasted, buttery aroma that feels cozy and indulgent.
Sage, on the other hand, contributes a delicate earthiness with herbal and peppery undertones, balancing the richness of the butter perfectly.
When combined with sourdough’s tangy, fermented profile, these flavors shine. The sourdough’s acidity brightens the brown butter’s richness and enhances the sage’s subtle complexity. Together, they create a bread that’s bold yet balanced, simple yet sophisticated.
These Sourdough Sage Brown Butter Baguettes take the classic baguette—a masterpiece in its own right—and elevate it into something unforgettable. Each bite carries the buttery aroma, a hint of sage’s savory charm, and the signature tang of sourdough, making these baguettes a true celebration of flavor.
Tips for Success
Here are some practical tips to help you get the most out of your baguettes.
1. Brown the butter with the sage for richer flavor
- For a richer flavor, brown the butter with the sage. Heat the butter over medium heat, stirring occasionally, and add the chopped sage once the butter begins to foam. Let the sage sizzle gently as the butter turns golden amber and releases its nutty aroma.
- Watch closely—brown butter can quickly burn. Remove it from the heat as soon as you see brown specks forming and the sage has crisped slightly.
- Let the browned butter cool slightly before incorporating it into the dough, ensuring it evenly coats the ingredients.
2. Proof baguettes in banneton baskets to achieve uniform shape
- Using baguette proofing baskets makes the shaping and proofing process simple and mess-free. These baskets help the dough hold its shape as it rises, resulting in perfectly formed baguettes.
- The removable, washable cotton liners not only keep the baskets clean but also allow the dough to rise evenly while preventing sticking. This is especially helpful for maintaining the delicate texture of sourdough baguettes.
3. Add steam to achieve the perfect crust
- A golden, crackly crust is the hallmark of a great baguette. To achieve this, add steam to your oven during baking. A steam pan of hot water works well.
- Baking on a stone or steel ensures even heat distribution, helping the crust bake evenly while the crumb develops properly.
4. Prevent a dense crumb with proper hydration
- Hydration and fermentation are key to achieving a light, airy crumb. Ensure your dough is properly hydrated—dough that feels too dry may lead to a dense texture.
- Give your dough plenty of time to ferment and proof. Don’t rush the process. Allow the shaped loaves to cold ferment overnight to enhance the flavor and texture.
5. Score confidently for beautiful results
- Scoring controls how your baguettes expand during baking and gives them that classic look.
- Use a bread baker’s lame to make confident slashes. Practice is key, so don’t worry if your first few attempts aren’t perfect—the bread will still taste amazing!
6. Enhance the flavor and texture by adding a portion of whole wheat flour
- To deepen the nutty notes, consider substituting a small portion of wholegrain flour in your dough. Spelt or whole wheat pairs beautifully with the sage and browned butter.
Remember, bread baking is a journey—each bake teaches you something new, and the reward is in both the process and the delicious results. Enjoy experimenting and savoring every slice!
Perfect Pairing
These Sourdough Sage Brown Butter Baguettes are delightful on their own, but when paired with the right accompaniments, they become an unforgettable culinary experience.
For a touch of sweetness and added richness, spread them with honey sage butter. Recipe follows. The delicate herbal notes of sage combined with the sweetness of honey perfectly complement the nutty, savory flavors of the baguette. It’s a simple yet indulgent addition that highlights the rustic charm of this bread.
If you’re craving a cozy, comforting meal, serve these baguettes alongside a bowl of creamy butternut squash soup. The soup’s velvety texture and natural sweetness create a beautiful contrast to the baguette’s tangy sourdough profile and rich, browned butter notes. Together, they make a pairing that’s as satisfying as it is elegant.
Whether enjoyed as part of a meal or a standalone treat, this pairing celebrates the depth and warmth of fall-inspired flavors.
Baking these Sourdough Sage Brown Butter Baguettes is more than just making bread—it’s about creating moments. The aroma of brown butter and sage wafting through your kitchen, the crackle of the golden crust as you slice into it, and the satisfaction of sharing something homemade with the people you care about.
If this recipe inspires you, I’d love to hear how you make it your own! Share your experience in the comments below, or tag me on social media so I can see your creations.
Don’t forget to explore more bread-baking tips and tools right here on the blog—your next baking adventure awaits!
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Sourdough Brown Butter Sage Baguettes– A Flavorful Twist on a Classic
- Yield: 2 Baguettes 1x
Description
These Sourdough Brown Butter Sage Baguettes combine tangy sourdough with the rich, nutty flavor of brown butter and the herbal notes of sage. Perfect for cozy meals.
Ingredients
Levain:
40 grams water
40 grams spelt, rye, or other whole wheat flour
20 grams (1 Tbsp. + 1 tsp.) mature sourdough starter
Final Dough:
450 g (3 3/4 cups) all-purpose flour, plus extra for dusting
325 g warm water
10 g ( 2 tsp.) fine sea salt
Levain, all of the above
2 Tbsp. unsalted butter
2 Tbsp. fresh sage, chopped, or to taste
Instructions
Mix Overnight Levain
Combine all of the ingredients in a small mixing bowl. Beat with a spoon or whisk for about a minute, until the batter is mixed thoroughly and is pretty smooth. Cover the bowl with plastic wrap. Let it rest on the counter for about 12-14 hours, overnight. During this time, it should expand and become bubbly.
Make the dough
In a small saucepan, melt the butter over medium heat until golden brown and fragrant. Add the chopped sage and sauté for 1–2 minutes to release its aroma and soften the flavor. Remove from heat and let cool slightly.
In a separate mixing bowl, add the all-purpose flour. Pour in the water. Mix until there are no dry bits of flour. Cover, and let the flour/water mixture rest (autolyze) for 30 minutes.
Add the levain and mix thoroughly using your hands or a bowl scraper. Cover and let the dough rest for 20 minutes.
Sprinkle the salt over the dough and use wet fingers to incorporate it throughout the dough. Dip your fingers in water, while mixing, if necessary. The dough should be soft and somewhat smooth, although the surface may still look a bit rough. Cover and let the dough rest for 20 minutes.
Mix in the cooled brown butter and sage mixture and knead thoroughly to combine. Form the dough into a ball and place it in a clean bowl.
Cover, and let the dough rise for 45 minutes. Deflate the dough and gently stretch and fold the edges into the center. Place it seam-side down in the bowl, cover and let it rise for an additional 45 minutes. The dough should be noticeably puffy.
Shape the baguettes
Divide the dough into two equal portions, and shape them into rough rounds. Place each piece seam side down on a lightly floured work surface. Cover with a kitchen towel and let them rest for 20 minutes.
Working with one piece at a time, place the dough seam side up and gently press to degas it. Form into a rough rectangle. Fold the top edge of the rectangle down toward the center. Press firmly along the fold with your fingertips to seal and degas. Rotate the dough 180° so the bottom edge becomes the top. Fold the new top edge down toward the center, pressing firmly to seal.
Fold the top of the dough down a couple of more times and seal it with your fingers or the heel of your hand. This will help to degas and get a tight seal. You should end up with a rough batard-shaped loaf.
Place the dough seam-side down. Using both hands, gently roll the dough into a 15-inch long, even cylinder, starting at the center and working outward. Lightly taper the ends by applying gentle pressure as you roll. Ensure the seam is sealed tightly, and place the shaped baguettes seam-side up in lined baguette proofing baskets.
Overnight Rest in Refrigerator
Cover, and let the loaves rise in the banneton baskets for one hour. Tightly cover with plastic wrap, and place in the refrigerator overnight.
Preheat the Oven
30-45 minutes before you plan to bake, prepare your oven for baking by placing one baking stone (or baking steel) on the lower rack and another baking stone on the upper middle rack. If you only have one baking stone, place it on the middle rack.
Place a cast iron skillet, or other steam pan, on the bottom rack or the floor of your oven. Preheat the oven to 450 degrees F.
Score the Baguettes
Remove the baguettes from the refrigerator and gently flip them from the proofing baskets seam-side down onto a parchment-lined baking sheet.
Score the tops of the baguettes with a bread lame. Holding the lame at a 45-degree angle, make one long slash down the center of each baguette.
Bake the Baguettes
Carefully slide the loaves off of the baking sheet (parchment sheet and all) and onto the baking stone on the bottom shelf. Immediately pour 1/4 cup boiling water into the steam pan, and close the door.
Bake the loaves for 12 minutes. Rotate and move the loaves up to the top baking stone. Pour another 1/4 cup boiling water into the steam pan, and close the door. Bake for 8-10 minutes longer, or until they are golden brown. Total bake time 20-25 minutes.
If you are only using one baking stone, bake the loaves on the middle shelf for about 24-28 minutes, or until they are golden brown, and rotate the loaves halfway through the baking cycle for even baking.
Transfer the loaves to wire racks and allow them to cool for at least 30 minutes before slicing and eating.
Store the baguettes
Store any leftover baguette in a paper bag overnight. For longer storage, freeze the loaf and thaw and reheat just before serving.
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Honey Sage Butter Recipe
This simple yet flavorful butter is the perfect complement to Sourdough Sage Brown Butter Baguettes. Its sweet and herbal notes elevate the nutty richness of the bread for a truly indulgent pairing.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons honey
- 1 tablespoon fresh sage, finely chopped
- Pinch of sea salt (optional, to taste)
Instructions
Prepare the Sage:
Finely chop the fresh sage leaves. If you prefer a more pronounced flavor, you can lightly sauté the sage in a teaspoon of butter over low heat for 1-2 minutes to bring out its aroma before adding it to the mixture. Allow to cool.
Mix the Ingredients:
In a small bowl, combine the softened butter, honey, chopped sage, and sea salt (if using). Stir until the mixture is smooth and well combined.
Shape or Store:
- For immediate use, transfer the honey sage butter to a serving dish.
- For a more polished presentation, place the butter on a sheet of parchment paper, shape it into a log, and refrigerate until firm. Once set, slice into medallions for easy serving.
Serve and Enjoy:
Spread generously over warm baguettes, or serve alongside for dipping. This butter also pairs wonderfully with cornbread, biscuits, or roasted vegetables.
Pro Tip: For a creative twist, try adding a pinch of cinnamon or other warm spice to enhance the fall-inspired flavors.
Enjoy this quick and versatile recipe as the ultimate finishing touch for your baguettes!
- Category: Baguettes
- Method: Sourdough
Happy Baking! See you in the kitchen!
Cathy
Yum! I have sage from my garden waiting to shine — but would it work to bake this dough as regular boules, or maybe ciabatta shape? I find baguettes to be extra-fiddly without the right equipment. 😉
Sage from your garden will definitely shine in this bread. I have not tried a boule shape with this particular recipe; however, I have made a round French bread using a different recipe. You can try shaping ciabatta or just shape the loaves into logs and place the logs seamside down on a parchment-lined or greased baking sheet.