Equipment
* optional
Ingredients
Dry Ingredients
- 450 g all-purpose flour
- 5 g baking soda
- 5 g fine sea salt
Wet Ingredients
- 380 ml buttermilk, cold
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper or dust it lightly with flour.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well aerated and completely uniform.
Create a well in the center of the dry ingredients. Pour in most of the buttermilk, holding back about 30ml. Using a wooden spoon or your hand shaped like a claw, gently and rapidly mix the dough in full circles from the center outwards.
Turn the shaggy dough out onto a lightly floured work surface. If there are dry flour spots, incorporate the remaining buttermilk. With floured hands, gently bring the dough together into a round loaf about 4 to 5 centimeters thick. Do not knead or compress the dough.
Transfer the shaped loaf to the prepared baking sheet. Using a sharp knife, deeply score a large cross across the entire top of the dough, cutting about halfway through the loaf.
Bake in the preheated oven at 200°C/400°F for 40 to 45 minutes. The bread is done when the crust is deeply golden brown and the bottom sounds hollow when tapped.
Remove the bread from the oven and transfer it to a wire cooling rack. Let the loaf cool for at least 30 minutes before slicing to allow the interior crumb to fully set.
Chef's Notes
- Handle the dough as lightly and as little as possible. Soda bread is categorized as a quick bread, meaning any gluten development will result in a tough, chewy loaf rather than a tender, crumbly one.
- The acidity of buttermilk is absolutely essential for the leavening process. It neutralizes the alkaline baking soda, producing carbon dioxide gas that lifts the bread. Do not attempt to use plain milk or water without adding an acid substitute.
- Baking at a high temperature initially is crucial. It maximizes the oven spring by setting the crust rapidly before the chemical leavening runs out of power.
- If your oven runs hot or the top is browning too rapidly before the center is baked, tent the loaf loosely with aluminum foil for the final 10 to 15 minutes of baking.
Storage
Freezer: 3 months — Slice the loaf completely before freezing to allow for easy removal and direct-to-toaster reheating.
Reheating: Toast individual slices until the edges are crisp and warm throughout.
