Ingredients:

  • 450g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 375ml full-fat buttermilk
  • 30g cold, cubed unsalted butter

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly flour a baking sheet or a 9 inch cast iron skillet.
  2. Whisk 450g all purpose flour, 1 tsp baking soda, and 1 tsp fine sea salt in a large bowl. Note: Sifting ensures the soda is perfectly distributed.
  3. Add the 30g cold, cubed butter to the flour.
  4. Rub the butter into the flour using your fingertips until it looks like coarse crumbs.
  5. Make a well in the center and pour in 375ml full fat buttermilk.
  6. Use a wooden spoon or your hand (the claw technique) to stir until a shaggy dough forms.
  7. Turn the dough onto a floured surface and gently shape it into a 7 inch round. Note: Do not knead, just pat it together.
  8. Place the loaf on your pan and cut a deep cross (about 1 inch deep) into the top.
  9. Bake for 35 minutes until the crust is golden brown and the bottom sounds hollow when tapped.
  10. Transfer to a wire rack and let cool for at least 20 minutes before slicing.