For Ciabatta: Mix into a sticky dough without much kneading
Rest/ferment 1–2 hours
Stretch and fold
Bake at 220°C
For Focaccia: Mix and knead lightly
Rest 1–2 hours
Spread in tray and dimple with fingers
Drizzle olive oil and herbs
Bake at 200°C for 20–25 minutes
For Pizza Dough: Knead smooth dough
Rest 1–2 hours
Shape and stretch
Bake at high heat (230–250°C)
For Italian Bread: Knead dough until smooth
Rest 1–2 hours
Shape loaf
Bake at 200°C for 25–30 minutes
