Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the sifted flour, baking soda, and salt until evenly combined. Visual cue: a light, uniform mixture with no lumps.
4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
Create a well in the center of the dry ingredients and pour in the buttermilk. Stir gently with a wooden spoon or spatula until a sticky dough forms. Visual cue: dough comes together in a rough, shaggy mass, slightly sticky to touch.
1 3/4 cups buttermilk
Turn the dough out onto a lightly floured surface. Gently knead 2-3 times just to bring it into a cohesive round shape—do not overmix. Visual cue: a soft, slightly sticky dough ball with a smooth surface.
Shape the dough into a round loaf about 8 inches in diameter and place it onto the prepared baking sheet. Use a sharp knife to cut a deep cross on the top of the dough. Visual cue: an evenly shaped round with a clean, scored surface.
Bake in the preheated oven for 35-40 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped. Visual cue: a richly browned, crusty exterior with cracks on top, and a hollow sound when tapped with a finger.
