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.