Print

Artisan Sage Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

This Artisan Bread recipe produces a flavorful, rustic loaf with a subtle hint of fresh sage and the natural sweetness of mashed sweet potato. Utilizing a long fermentation and an overnight chill, this bread develops a delightful crust and a soft, airy crumb. Baked in a hot Dutch oven, the bread achieves a beautiful golden crust that’s perfect for slicing and serving with your favorite spreads or meals.

Ingredients

Scale

Dough Ingredients

  • 1¼ cups water, room temperature (around 70°F/21°C)
  • 1¼ teaspoons active dry yeast
  • 3 cups bread or all-purpose flour, plus more for dusting
  • 1½ tablespoons fresh sage leaves, finely chopped
  • 1 teaspoon kosher salt
  • 1 cup mashed sweet potato (about 200 g), cooled
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Activate Yeast: Add the active dry yeast to the room temperature water and let it sit for 10 to 15 minutes until foamy, indicating that the yeast is active and ready to use.
  2. Mix Dry Ingredients and Sweet Potato: In a large mixing bowl, whisk together the flour, finely chopped sage, and kosher salt. Add the cooled mashed sweet potato and mix until the potato is well distributed and coated with flour, using a fork to break up clumps as needed.
  3. Combine Ingredients: Pour the yeast mixture and olive oil into the bowl with the flour mixture. Using a rubber spatula, mix everything together thoroughly until a sticky, stringy dough forms with some loose flour visible at the edges.
  4. First Rise: Cover the bowl and let the dough rise in a warm spot for 8 to 10 hours until it doubles in size, allowing for flavor development and fermentation.
  5. Shape and Refrigerate: Once risen, transfer the dough onto a floured surface. With floured hands, gently fold it over itself several times to form a soft, flour-covered ball. Place the seam side up into a floured proofing bowl, dust with flour, cover, and refrigerate overnight. The dough can be left for up to 48 hours if you need additional time before baking.
  6. Preheat Oven and Dutch Oven: When ready to bake, preheat your oven to 450ºF (232ºC) with the Dutch oven inside to heat up.
  7. Prepare Dough for Baking: Uncover the dough and invert the proofing bowl to transfer the dough onto parchment paper, seam side down. Shape gently into a loaf and score the top with a razor blade or sharp knife to allow steam to escape during baking.
  8. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift and place the dough into the Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15 to 20 minutes until the crust is deeply browned and the loaf sounds hollow when tapped.
  9. Cool the Bread: Using the edges of the parchment paper, lift the bread out of the Dutch oven and transfer it to a wire rack. Let it cool for up to one hour before slicing to allow the crumb to set properly.

Notes

  • Ensure the water is room temperature (about 70°F/21°C) for optimal yeast activation.
  • The long fermentation time (8-10 hours) can be done overnight to fit your schedule.
  • The dough can be refrigerated after shaping for up to 48 hours to develop more flavor if you aren’t ready to bake immediately.
  • A Dutch oven is essential for replicating the steam environment needed for a crusty artisan loaf.
  • Scoring the dough before baking helps control where the loaf expands and prevents unsightly bursts.

Keywords: artisan bread, homemade bread, sage bread, sweet potato bread, rustic bread, no knead bread, Dutch oven bread

Find it online: https://cookwithlea.com/artisan-sage-recipe/