• Use bread flour instead of all-purpose flour for a higher protein content that creates a chewier texture in the ciabatta.

• Ensure the water temperature is around 110°F (43°C) to activate the yeast effectively without killing it.

• Resist the temptation to add extra flour during kneading; the dough should be sticky but manageable to work with.

• For a crustier ciabatta, place a pan of hot water in the oven while baking to create steam that enhances crust formation.