3 1/2 cups flour (2 cups plain flour and 1 1/2 T80 flour for instance) 1 cup : 128gr
1 good tsp salt
1 tsp baking soda
1 1/2 cup buttermilk or rather lait caillé (we're in france here) you can replace buttermilk or lait caillé by adding one spoon of lemon juice to one cup of milk, or even 1 pot of yoghurt for one cup of milk, so basically for this recipe replacing the 1 1/2 lait caillé with 1 cup of milk and one yoghurt.
turn oven on at 220c
oil and flour a bread loaf tin
just mix everything in that order, making sure you don't make it too liquid,
pour it in your tin
cover more or less with flour
cook for 40mn then lower a little and cook for another 20 or so.
anyway, it should get a nice color and when you remove it from tin, the bottom should sound hollow and feel cooked. I always get it wrong but that's my karma. can't change it, but I might be able to twist it a little.
anyway, here's the result:
1 good tsp salt
1 tsp baking soda
1 1/2 cup buttermilk or rather lait caillé (we're in france here) you can replace buttermilk or lait caillé by adding one spoon of lemon juice to one cup of milk, or even 1 pot of yoghurt for one cup of milk, so basically for this recipe replacing the 1 1/2 lait caillé with 1 cup of milk and one yoghurt.
turn oven on at 220c
oil and flour a bread loaf tin
just mix everything in that order, making sure you don't make it too liquid,
pour it in your tin
cover more or less with flour
cook for 40mn then lower a little and cook for another 20 or so.
anyway, it should get a nice color and when you remove it from tin, the bottom should sound hollow and feel cooked. I always get it wrong but that's my karma. can't change it, but I might be able to twist it a little.
anyway, here's the result:
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