Sourdough Brown Butter Sage Baguettes

The scent of sourdough brown butter sage baguettes filling the kitchen is enough to make anyone pause, close their eyes, and take a deep breath. There’s a warmth to it, a comforting blend of nutty brown butter, earthy sage, and that distinct tang of slow-fermented sourdough. Bread baking isn’t just about food; it’s about the experience—the slow process, the anticipation, and ultimately, the reward of pulling a golden, crisp baguette from the oven. If you’ve ever wanted to master sourdough brown butter sage baguettes, this guide will take you step by step through the process.

I still remember the first time I made these baguettes on a chilly autumn morning. The kitchen windows fogged up as the butter melted into a rich amber pool, filling the air with its irresistible aroma. I had just picked fresh sage from my garden, and as I tossed it into the pan, the leaves crackled and released their herbal fragrance. That first loaf wasn’t perfect—my scoring was uneven, and I was impatient with the proofing—but the flavors? Absolutely unforgettable. Since then, this bread has become a staple in my home, an irresistible addition to cozy dinners and special gatherings alike. It pairs beautifully with comforting meals like Crockpot Beef and Noodles, making for a heartwarming dining experience.

Why You’ll Love These Sourdough Brown Butter Sage Baguettes

These artisan baguettes stand out for many reasons:

• Incredible Flavor – The combination of brown butter and fresh sage infuses the bread with deep, earthy notes.
• Crunchy Exterior, Soft Interior – The crisp crust pairs perfectly with the light and airy crumb.
• Naturally Leavened – Using a sourdough starter means no commercial yeast, resulting in enhanced depth of flavor.
• Versatile Pairing – These baguettes complement soups, cheeses, and even sweet spreads like honey sage butter.
• Perfect for Special Occasions – Serve them at holiday gatherings, Thanksgiving feasts, or as a sophisticated brunch side. Try serving them with a Ricotta Stuffed Shells dish for a delightful balance of flavors.

Step-by-Step Guide to Making Sourdough Brown Butter Sage Baguettes from Scratch

First: Essential Ingredients and Tools for Sourdough Brown Butter Sage Baguettes

Before you begin, ensure you have the following ingredients:

Levain:

• 40g water
• 40g whole wheat flour (spelt or rye for added depth)
• 20g mature sourdough starter

Final Dough:

• 450g all-purpose flour
• 325g warm water
• 10g fine sea salt
• All of the prepared levain
• 2 tbsp unsalted butter
• 2 tbsp fresh sage, finely chopped

Essential Tools:

• Mixing bowls
• Kitchen scale
• Bench scraper
• Baguette proofing baskets
• Bread lame (for scoring)
• Baking stone or steel
• Cast iron skillet (for steam)

Second: How to Prepare the Levain for Sourdough Brown Butter Sage Baguettes

1. In a small bowl, mix water, whole wheat flour, and sourdough starter until fully combined.
2. Cover with plastic wrap and let it rest at room temperature for 12-14 hours until bubbly.

Third: Mixing the Dough for Sourdough Brown Butter Sage Baguettes

1. In a saucepan, melt the butter over medium heat until golden and fragrant.
2. Add the chopped sage and let it sizzle for about 1-2 minutes before removing from heat.
3. In a large bowl, mix flour and water until no dry flour remains. Cover and let it autolyze for 30 minutes.
4. Add the levain, mix thoroughly, and let rest for another 20 minutes.
5. Sprinkle in salt and mix using wet fingers until fully incorporated.
6. Finally, add the cooled brown butter and sage mixture, kneading gently to combine.

Fourth: Bulk Fermentation and Stretch & Folds for Perfect Sourdough Baguettes

1. Let the dough rest for 45 minutes.
2. Perform a stretch and fold by pulling one side of the dough up and folding it over itself. Repeat on all sides.
3. Let it rest for another 45 minutes, then repeat the stretch and fold.
4. After the final rest, the dough should appear light and airy.

Fifth: Shaping and Proofing Your Sourdough Brown Butter Sage Baguettes

1. Divide the dough into two equal portions.
2. Shape each piece into a rough round and let it rest 20 minutes.
3. Flatten slightly, then fold into a batard shape, pressing firmly to seal.
4. Roll into baguette form (about 15 inches long) and place in proofing baskets seam-side up.
5. Cover and refrigerate overnight.

Sixth: Scoring and Baking the Best Sourdough Brown Butter Sage Baguettes

1. Preheat your oven to 450°F with a baking stone and a steam pan.
2. Flip the baguettes onto a parchment-lined baking sheet.
3. Score the tops using a bread lame, making one long slash down the center.
4. Bake on the bottom rack for 12 minutes, adding boiling water to the steam pan.
5. Rotate and bake another 8-10 minutes until golden brown.
6. Cool on a wire rack for at least 30 minutes before slicing. Pair with a Buffalo Chicken Pasta for a hearty and flavorful meal.

FAQs About Sourdough Brown Butter Sage Baguettes

How Do You Make Sourdough Baguettes Crispy?

For an extra crispy crust, bake with high heat and steam. Using a cast iron skillet with boiling water creates the perfect crust.

Can I Use Dried Sage Instead of Fresh?

Yes! Substitute 1 tablespoon of dried sage for 2 tablespoons of fresh sage.

How Long Should I Ferment the Dough?

For the best flavor, bulk ferment at room temperature for 4-5 hours, then refrigerate overnight.

Why Is My Baguette Too Dense?

A dense baguette may result from underproofing or low hydration. Ensure your dough is well-hydrated and give it enough time to proof.

Conclusion

Baking Sourdough Brown Butter Sage Baguettes at home is a rewarding experience that brings warmth and comfort to any meal. With their crispy crust, airy crumb, and rich herbal notes, these baguettes are perfect for both special occasions and everyday indulgence.

If you try this recipe, let us know in the comments or tag us on social media! We’d love to see your homemade sourdough creations. Happy baking!

Print