This is a higher-hydration version of The Kitchn’s recipe. We use a little bit of gelatin to make the 90% hydration dough easy to work with, as suggested by Modernist Bread.

This bread is intended for use with sandwiches or as garlic bread, and so we don’t want the air pockets to be too large. To limit the size of the air pockets while keeping the bread light and fluffy, we add an emulsifier to the dough – about 0.3% soy lecithin.

Recipe ⤓

1Bigapreforment that lends the bread its classic flavour.

• 150 gflour
• 250 gwater
• 2.0 gyeast

1. mix ingredientsMix them with a spatula, then cover with plastic wrap.
2. proof for 12 hr

2

• 400 gwater

1. with ingredients
2. heat at 100 ºCboil the water and then take it off the heat source

3

• 50 gwater
• 5.0 ggelatin

1. mix ingredients
2. sit for 10 minSprinkle the gelatin into cool water and leave it to hydrate.

4

Using 23

1. add
2. refrigerate for 1 hr
3. make up to 450 g with water

5Doughprepared with gelatin-thickened water in a stand mixer.

Using 14
• 12 gsalt
• 400 gflour
• 10 gvital wheat gluten
• 2.0 gsoy lecithin

1. mix ingredients
2. beat for 18 minBeat in a stand mixer at a high setting; the dough should detach from the sides about halfway through. On a 6-qt KitchenAid, setting 8 is recommended.
3. proof for 2 hr

6Loavesthe delicate dough is gently formed and baked.

Using 5

1. with ingredientsPour out the dough onto two sheets of parchment paper covered in flour. Divide it and form it into loaves, handling it very gently with flour-covered hands.
2. proof for 40 min
3. bake at 246 ºC for 23 min
4. sit for 20 min