Pane di Cristallo (Crystal Bread / Ciabatta)

Method

1. Place 3/4 of the cold water in the mixer bowl. Crumble the fresh yeast into the water. If using dry yeast, use 1.5 g.
2. Add all the flour at once.
3. Start the mixer with the paddle attachment on low speed.
4. Gradually add the remaining water in a thin stream, letting the dough absorb each addition before adding more.
5. Once all water is added, increase speed and add the salt.
6. Continue mixing on high speed until the dough pulls away from the bowl and clings to the paddle (about 8 minutes total).
7. Reduce speed gradually and stop the machine. Let rest for 30 seconds.
8. Restart on low speed to let the dough release from the bowl again.
9. Transfer dough to a work surface. Using a scraper, fold the dough onto itself several times, slapping it on the counter to strengthen.
10. Let rest 2 minutes, then give a few more folds.
11. Place dough in a container, cover, and refrigerate for 12–16 hours.
12. The next day, dust the dough and work surface with flour. Turn the dough out onto the floured surface.
13. Dust the top with more flour. Using a scraper, shape into a ciabatta or desired form.
14. Transfer to a floured board or peel. Cover with a kitchen towel and let rest 30 minutes at room temperature.
15. Preheat the oven to 200°C (ventilated mode).
16. Bake for 25 minutes.
17. Remove from oven, discard the parchment paper, place the bread directly on the oven rack, and bake for another 10 minutes.
18. Turn off the oven, leave the door ajar, and let the bread rest inside for 10 minutes.
19. Remove and let cool completely before slicing.