Ingredients
4 cups unbleached all-purpose flour, or 2 cups unbleached all-purpose and 2 cups whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 to 1 3/4 cups buttermilk
Method
Sources
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Preheat the oven to 450F. Measure the flour, salt, and baking soda and put them through a sieve into a comfortably large bowl. Run your fingers through the flour to lift and aerate it. Make a well in the center and pour in 1 1/2 cups buttermilk. To mix the buttermilk into the flour, use the fingers of one hand, stiff and outstretched, and stir in a big circle, working from the center out. The dough should be soft, but not sticky; add a bit more buttermilk if needed. In a few turns, you will have a moist shaggy dough. Rinse your hands, and turn the dough out onto a floured board. Gently roll and pat it into a tidy round shape about 2 inches high. Dont knead the dough; it will make it tough. Put the ball of dough on a baking sheet. Cut a deep cross in the loaf from side to side, and poke a hole in each quarter. Bake for 15 minutes, reduce the heat to 400F, and continue baking for another 25 to 30 minutes, until crusty and browned. The bread should sound hollow when tapped on the bottom. Let cool on a wire rack.