Total Time: 1hr 40mins
Yields: 1 Loaf
Servings: 10-12
Directions
Strep 1
Adjust oven rack to middle position and preheat to 450°F (230°C) at least 15 minutes in advance. Roughly cover bottom of deep 10-inch cast-iron or enameled Dutch oven with sheet of parchment paper; no need to trim.
Step 2
Combine flour, salt, and baking soda in a large bowl and whisk for full minute to combine. Stir in buttermilk with flexible spatula until dough is fully moistened and no pockets of flour remain. For extra-fluffy results, stop folding as soon as dough comes together. For extra-chewy results, fold dough about 20 seconds more. Scrape sticky dough into prepared Dutch oven and smooth with spatula into rough boule-like shape. Score deeply into quarters with sharp knife or razor, cleaning the blade between each slice.
Step 3
Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer. Invert onto a wire rack, discard parchment, turn right side up, and cool until crumb has set, about 30 minutes. Cut thick slices to accompany hearty soups and stews, or slice thinly for sandwiches. (This will be easier if bread cools at least 2 hours.) Store up to 24 hours in an airtight container and toast to freshen bread before serving.
Special Equipment
10-inch cast iron or enameled Dutch oven, wire rack.
Nutrition Facts
Servings Per Recipe 10 to 12. Calories 146
%Daily Value *
Total Carbohydrate: 29g 11%
Dietary Fiber:1g 3%
Total Sugars 2g
Protein 5g 10%
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 2mg 1%
Vitamin C 0mg 0%
Sodium 444mg 19%
Calcium 55mg 4%
Iron 2mg9%
Potassium 102mg 2%
