Irish Soda bread is a delicious bread very popular in Ireland. It is called this way because its leavening agent is the soda, which in conjunction with the buttermilk and the cream of tartar make the dough raise in the oven.
As the soda gets in contact with buttermilk it starts to react, so it is of vital importance to tray up as quick as possible the bread after mixing and put it straight away in the pre-heat oven. When cooked, the loaf will sound hollow when rapped on the bottom with your knuckle.
Irish flour and Irish buttermilk should be used for this recipe.
Irish flour is a very soft flour with a low gluten content. You can use in the recipe only cream flour (instead of a mix of cream and baker flour) if you wish. I personally recommend using odlums. The bread flour of this brand has a low gluten content.
If you don't live in Ireland any cake flour should do the job.
The buttermilk is kind of difficult to find outside Ireland, and even if you manage to do so, it could have a different degree of acidity than the one you can find in Ireland. For this very reason, you will need to change the proportion of cream tartar to suit the buttermilk that you have.
Ingredients
For 4 x 490gr each
Stage | Ingredients | Gr. | Baker% | Method | |
---|---|---|---|---|---|
1 | Cream Flour Strong Flour Salt Cream of Tartar Bread Soda | 500 500 15 30 20 | 50% 50% 1.5% 3% 2% | Sieve flour and salt, cream of tartar and bread soda toghegher | |
2 | Butter | 80 | 8% | Rub butter into Flour | |
3 | Buttermilk Caster Sugar | 850 20 | 85% 20% | Dissolve sugar in buttermilk, add to dry ingredients and mix gently | |
Total: | 2015 | 201.5% |
For 2 x 490gr each
Stage | Ingredients | Gr. | Baker% | Method | |
---|---|---|---|---|---|
1 | Cream Flour Strong Flour Salt Cream of Tartar Bread Soda | 250 250 7 15 10 | 50% 50% 1.5% 3% 2% | Sieve flour and salt, cream of tartar and bread soda toghegher | |
2 | Butter | 40 | 8% | Rub butter into Flour | |
3 | Buttermilk Caster Sugar | 425 10 | 85% 20% | Dissolve sugar in buttermilk, add to dry ingredients and mix gently | |
Total: | 1007 | 201.5% |
Processing Details
Details | Temp/Time | Instructions |
---|---|---|
Dough Temperature | Use cold buttermilk | |
Fermentation Time | none | |
Scaling Weight | 490 | 4 (2) Pieces Hand up into a roun ball shape |
Intermediate Proof | none | |
Shape | Hand up round (again) Flat them out pushing the palm of your hand on top Dust with flour Cut cross in centre (deep cut with a big knife) Sprikle with flour (or egg wash) | |
Proof Tim | none | |
Baking temperature | 210 C | |
Baking time | 35 - 40 mins |
Ingredients
Dry ingredients mixed and buttermilk
Mixing
Dough after mixing
Tray up
After Baking
Slice to show the texture
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