Peasant Sourdough French Bread

Want an adventure?  Then head to your kitchen and create something without a recipe…wing it, fly by the seat of your pants…with a smidgen of knowledge about food, you can enter the world of risk and adventure by coming up with your own dish!  This ‘Peasant Sourdough French Bread’ was born that way…I wanted to see how self-rising flour would work, no dry yeast and little kneading.  Then I faced the question, to let raise or not to raise…I had no idea of how the ingredients would work.  I had nothing to lose other than maybe a huge flop that I could then resurrect into something else like Thanksgiving dressing OR I could have a huge hit…the stars were aligned, and this bread is fabulous!  Sharing this on Bobbi’s Kozy Kitchen Manic Mondays!

Makes:  2 loaves

Preheat oven to 375

What you need:

6 to 6 1/2 cups self-rising flour (divided saving 1/2 to 1 cup for kneading)

1 tsp baking powder

2 tsp sea salt

2 tbl sugar

1 cup buttermilk

1 cup Greek yogurt + 2 cups water mixed and blended together

Peasant Sourdough French Bread

Peasant Sourdough French Bread

What you do:

Combine in a large mixing bowl 5 1/2 cups of flour, baking powder salt and sugar and blend with your hands.  Slowly add in buttermilk and start blending with a wooden spoon.  Continue adding in the yogurt/water blended liquid.  Using ‘elbow grease’ and your spatula or wooden spoon, blend about 2 minutes everything together.  Batter will be thick and gooey.  Cover with a clean dish towel, place in a draft free area for about 45-60 minutes.  The dough will raise.

After about the dough has raised some, toss on some of the additional flour and knead (in the bowl) the batter with your hands.  Continue adding more flour.  You want your batter to be slightly more firm and able to make a bread shape–French loaf, round, etc.  Divided the dough, shape and place on a French loaf pan (this is what I used–you can use whatever you prefer).  Make slits on the top with a sharp knife.

Bake in a preheated 375 oven about 30 minutes.  Remove and cover with a clean dish towel for about 15 minutes.  It’s now ready to tear off and chow down!

Peasant Sourdough French Bread

Peasant Sourdough French Bread

©Alice D’Antoni Phillips  Ally’s Kitchen




10 thoughts on “Peasant Sourdough French Bread”

  1. Hi Ally,

    I think even ” I ” can do this one. Will let you know when I try it. Thanks for posting.

    “Just Me”

  2. I found your site through the wonderful Fountain Avenue Kitchen blog and I have to make this bread, it looks freaking incredible! Question: do you use the 0% fat Greek yogurt? that is what I currently have in fridge..

    1. Hi, Mary Lou!! I’m sooooooooo happy you’re here…and I adore adore Ann at TFAK!! Yes! I use the FAGE brand 0% fat!! Now head to the fridge and get busy, girleee, and please do come back often!! xo Ally PS…I’m on FB, too!! xo

      1. YAY! This will be a weekend project for me.. I can’t wait to try it. Now I need to peruse the Sur la Table catalog I got in mail and look for the proper bread pan.. I LOVE kitchen gadgets.

        Thanks for warm welcome! I have your site on my FAVS already! Knew I would like it soon as I saw the first page!

        One of these days I will be brave enough to experiment in my kitchen. I don’t trust my skills enough yet.. :)

        1. Yipppeeee skipppeeee, Mary Lou! Now you must let me know how it turns out…if you don’t have that pan, not to worry…just shape your loaves and then bake on a parchment paper lined cookie sheet OR in a pot (just coat it well w/like Crisco)…I’ve done bread in my cast iron skillets, too…I especially love baking in the cast iron grill pan b/c the bottom of the bread shapes to the grill marks, so you have some major crisp going on!! TRUST YOUR SKILLS! Every time you fail, you succeed b/c you know more than you did before…trust me, I’m still experimenting and tossing some things and salvaging others!! xo :) Ally PS…I’m soooooooooooo happy you like AK!!

          1. Ally, you rock! thanks so much for your encouragement! I do love to cook, it is a challenge in my teeny kitchen but I make best of it. I do need to trust my instincts more. I have best husband in the world, he will eat anything I cook more often than not, he likes better than I do! :)

            I need to browse your whole site here and see what fun stuff you have..

            1. Then, Mary Lou, you have the BEST ingredient…a hubby who loves whatever you put in front of him…like my Ben! When we lived in Boston, my kitchen was like a small closet, the challenges made it even more fun! Yes, trust your instincts…I like to put colors, textures, etc. together, just like dressing, funky patterns, shapes, colors, designs, styles…it all works…well, most of the time…I can say that my peanut butter cornbread was grrrrooooossss!! lol!! Love that you’re spending time here…you know you rock!! :) xo Ally

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