Ingredients
Method
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or grease a standard loaf pan.
- In a large glass bowl, whisk together the flour, baking soda, and sea salt until perfectly combined. (Distributing the baking soda evenly ensures the bread rises uniformly without leaving any bitter pockets.)
- Pour the buttermilk all at once into the dry ingredients.
- Using a wooden spoon or rubber spatula, stir gently just until the flour is completely moistened and a sticky, shaggy dough forms.
- Turn the sticky dough out directly onto your prepared baking sheet or loaf pan.
- Using floured hands, gently pat it into a rough, rustic round mound or log. Don’t try to make it smooth; those jagged, uneven ridges on top will turn into an incredibly crunchy, golden crust in the oven.
- Take a sharp knife and score a deep "X" across the top of the loaf (about ½-inch deep). This allows the steam to escape freely so the bread expands beautifully as it bakes.
- Bake for 35 to 40 minutes. You are looking for a deep golden-brown crust. If you tap the bottom of the loaf, it should sound completely hollow.
- Let it cool on a rack for at least 15 minutes before slicing so the interior steam sets the crumb structure.
(The acid is mandatory to activate the rise; if you don't have it, mix 1 ½ cups whole milk with 1 ½ tbsp of lemon juice/vinegar and let it sit for 5 minutes).
Crucial Tip: Do not overmix or knead. The moment the acid in the buttermilk hits the baking soda, it starts creating tiny air bubbles. If you mix too much, you will pop those bubbles and end up with a dense, heavy loaf.