French bread with sage

Coming back to the classical breads without sourdough , here it is a recipe with yeast and an additional sourdough only for taste and because I had some extra in my fridge. But this is not a classical recipe, it contains sage. The scent of the sage is felt also in the bread in a light way.

  • 400g water
  • 700g bread flour
  • 42g of fresh yeast
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon nutmeg
  • 1 full hand of sage leaves, finely cut
  • 60g sourdough (only for taste not as a raising agent. If you don't have, add 20f flour and 30g water to the above quantities)

  1. Mix all ingredients with a standing mixer.
  2. Cover the bowl with the dough with a lid or with foil and place it in the warmest place in the house for 1h30".
  3. Preshape the 2 breads and lay them in bannetons.
  4. Let them raise again for another 45 minutes, while you preheat the oven at 230ºC with the stone inside.
  5. Score the bread with a sharp blade.
  6. Bake at 230ºC for 45 minutes.

This recipe was inspired from Pain maison : Spécial machine à pain- Cathy Yta, page 55


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