Ingredients
3 2/3 cups all-purpose flour, plus more, to dust
2 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 2/3 cups buttermilk
None None Butter, to serve (optional)
Method
Sources
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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 oven to 400°F. Line a baking sheet with parchment. Combine flour, baking soda, cream of tartar, and salt in a large bowl. Stir in buttermilk until mixture forms a soft dough. Turn out on to a lightly floured surface and knead for 1-2 mins. With lightly floured hands, divide dough into 6 balls. Place on prepared baking sheet 1/2 inch apart and dust with flour. Use a sharp knife to score a square in the top of each roll. Bake for 15-18 mins, until golden brown and hollow-sounding when tapped. Transfer to a wire rack to cool. Serve with butter (optional).