Recipe: Butternut Squash and Sage Sourdough

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I’ve been sitting on a couple of recipes I’ve really wanted to share on here, but I really hate those food blogs that post their whole life story and a million ads before you get to the actual recipe, so I’m not going to do that. 

Recipe:

  • 350 grams all-purpose flour

  • 80 grams water

  • 420 grams butternut squash, roasted and mashed

  • 100 grams sourdough starter (100% hydration)

  • 5 grams fresh sage, chopped, plus more for topping loaf

  • 8 grams salt

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In a large mixing bowl, combine everything except for the salt and mix by hand until a wet dough forms, then cover with a towel and autolyse for 20 minutes. Next, add the salt and mix to combine. Cover the bowl with a towel and bulk ferment for approximately 3-4 hours at room temperature, turning the dough once every hour. The dough should feel airy and billowy, though it will not have dramatically increased in size. 

Empty the dough out onto a lightly floured surface and allow the dough to bench rest for about 20 minutes. Shape and place in a proofing basket, but place the sage leaves in the basket before your shaped loaf, should you choose to add some sage leaves for the top. Cover the basket with a towel and proof overnight in the fridge. 

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The next day, place a Dutch oven with the lid on in your oven and preheat to 450 degrees. Score your loaf and bake for 20 minutes, then another 15-20 minutes with the lid off. Alternatively, you can use the towel method- place a sheet tray with a wet towel on the bottom rack of your oven and the bread on the upper rack, and take the towels out after the first 20 minutes of baking. The loaf should sound hollow when you tap it. Enjoy! 

Dryopteris BorgComment