To obtain a nice thin crust that keeps its crispiness over-time, steam before putting in the oven and open the damper before the end of baking: 5 minutes for the small ones and 10 minutes for the Ciabatta bread.
For a higher hydration add 60% of the water at the beginning of mixing and the rest gradually afterwards. Add the salt during the last 3-4 minutes of fast mixing.
Complexity level:
