Measure and sift the all-purpose flour into a large mixing bowl, ensuring an even distribution. Add the baking soda and salt, then stir to combine visually until the mixture appears uniform and slightly aerated.
3 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
Create a well in the center of the dry ingredients and pour in the buttermilk. Gradually fold the mixture with a spatula or wooden spoon until a shaggy dough forms, just coming together without overmixing.
1.75 cups buttermilk
Transfer the dough onto a lightly floured surface. Gently knead it a few times—about 8-10 strokes—just until the dough is cohesive and slightly smooth, avoiding overhandling to keep the bread tender.
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Bake the bread in a preheated oven at 425°F (220°C) for 35-40 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. The aroma should be yeasty and warm.
Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 15 minutes before slicing to allow the crumb to set. The finished loaf should have a rustic appearance with a crusty exterior and a soft, crumbly interior.
