Add parchment to a 8.5x4.5 inch loaf pan, then generously butter the parchment and pan. Even if your pan is nonstick, don't skip this step!
Sprinkle cornmeal over the butter to create a crust for the bread after baking.
In a large bowl add your flour, salt, yeast, sugar and baking soda then mix together.
360 g AP Flour | 8 g Sea Salt | 9 g Instant yeast | 25 g Granulated sugar | ¼ tsp Baking soda
Add your water and buttermilk and mix together. Your dough should be very loose and sticky.
230 g Buttermilk | 120 g Warm water
Transfer the dough into the prepared loaf pan and smooth into an even layer.
Preheat your oven to 375°F
14 g Unsalted butter | 1-2 tsp Cornmeal
Cover the pan with a tea towel lightly dusted with flour or greased plastic wrap and let rise for 45-60 minutes.
The dough should be nearing the top of the loaf pan when you place it in the oven. Bake on the center rack of your oven for about 25-30 minutes.
Remove from the oven, and let rest in the pan for about 5 minutes and then transfer to a wire cooling rack to cool. Let your bread cool COMPLETELY before slicing. This step is important for the texture of the bread and may take a few hours. After bread is cool, slice, toast and serve.
