Measure the flour, baking soda, and salt into a large mixing bowl. Whisk together until evenly distributed, creating a slightly textured mixture.
4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
Pour the buttermilk into the dry ingredients gradually, using a wooden spoon or spatula to gently combine until a sticky dough forms. The mixture should be moist but cohesive.
1.75 cups buttermilk
Transfer the dough onto a lightly floured surface. Gently knead it just enough to shape it into a round loaf, about 8 inches in diameter. Avoid overworking the dough to keep it tender.
Place the shaped dough onto a baking sheet lined with parchment paper. Using a sharp knife, cut a deep cross into the top of the dough to help steam escape during baking.
Bake in a preheated oven at 425°F (220°C) for approximately 30 minutes, or until the crust turns deep golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool slightly on a wire rack before slicing. The crust should be crisp, and the interior should be tender with an airy crumb.
