Classic Buttermilk Soda Bread

1. Preheat Prep

Adjust the oven rack to the middle position and preheat the oven to 450°F (230°C) for at least 15 minutes. Line the bottom of a deep 10-inch cast-iron skillet or enameled Dutch oven with a sheet of parchment paper.

2. Mix Dough

In a large bowl, whisk together the flour, salt, and baking soda for a full minute to ensure even distribution. Fold in the buttermilk with a flexible spatula just until the dough is fully moistened without any dry flour pockets. For fluffier bread, stop mixing as soon as the dough comes together. For a chewier texture, mix for an additional 20 seconds.

3. Shape and Bake

Transfer the sticky dough to the prepared pot, smoothing it into a rough boule shape with the spatula. Deeply score the dough into quarters using a sharp knife or razor, wiping the blade clean between cuts. Cover the pot and bake for 45 minutes until the bread is well risen and golden. Remove the lid and continue to bake until the bread turns a deep chestnut color and reaches an internal temperature of 210°F (99°C), about 12 to 15 minutes more.

4. Cool and Serve

Invert the bread onto a wire rack, remove the parchment, and let it cool right side up for 30 minutes to set the crumb. For easier slicing, allow the bread to cool for at least 2 hours. Cut into thick slices to pair with soups and stews, or into thinner slices for sandwich bread.