This versatile recipe can be used to make excellent Ciabatta rolls, English Muffin bread, or artisan open bake crusty bread with a soft crumb, and big holes.

So, picture this: you’ve baked your masterpiece, my crusty italian bread with no additives. The crust crackles invitingly as you slice into it, revealing those perfect airy pockets inside. But how do you make sure it stays that way?