Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Measure and sift the flour, baking soda, and salt into a large mixing bowl. Create a well in the center and pour in the buttermilk, stirring gently with a wooden spoon until the dough begins to come together.
Turn the dough out onto a lightly floured surface. Gently knead it just until it forms a rough ball—about 8-10 turns. Avoid overworking the dough to keep the bread tender. Shape the dough into a round loaf, about 8 inches in diameter, and transfer it to the prepared baking sheet.
Using a sharp knife, cut a deep cross into the top of the loaf—about 1/4 inch deep. This helps the bread expand evenly during baking. Brush the top with a little buttermilk to promote a golden crust.
Place the loaf in the preheated oven and bake for 35-40 minutes, or until the crust is deep golden brown and a skewer inserted into the center comes out clean. You should hear a hollow sound when tapping the bottom of the loaf.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes. The crust should be crisp, and the interior dense yet soft with visible air pockets near the surface.
Slice the bread with a serrated knife to reveal its hearty crumb and serve warm or at room temperature. The bread’s exterior will be crusty, with a fragrant, slightly tangy aroma.
