Soda Bread: Minimal Mixing

Mary Berry immediately diagnosed Dorret's main error: "Looks more like a conventional yeasted bread than it does a soda bread. Almost certainly, that's because you overworked the dough." Soda bread relies on chemical leavening from baking soda reacting with buttermilk's acid, creating carbon dioxide bubbles instantly. Unlike yeasted bread where gluten development is desirable for structure and chew, soda bread should remain tender and crumbly. Overmixing develops gluten strands that create a tight, dense, bread-like texture instead of the characteristic tender crumb. The fix is simple but requires restraint: mix for no more than 30 seconds using a wooden spoon or your hand, just until ingredients come together. The dough should look rough, shaggy, and uneven with some floury bits still visible. Don't knead when shaping—just gently pat into a round. This minimal handling preserves the tender, cake-like texture that defines proper soda bread.