Mix the dough

• In a bowl, mix the water and yeast.
• Add the flour and mix until no dry flour remains.

Rest the dough

• Cover the bowl and let the dough rest.

Add salt and olive oil

• Add the salt and olive oil to the dough and work them in.

Stretch and fold

• Do a series of stretch and folds, then coil folds, without waiting between folds.

Bulk fermentation

• Cover the bowl and leave the dough to rise.

Shape the ciabatta

• Gently place the dough on well-floured baking paper without deflating it.
• Stretch it gently from the sides, then divide into 6 pieces.

Rest the pieces

• Let the pieces rest uncovered.

Bake with steam

• Bake at 440°F (225°C) with steam.

Finish baking

• Reduce the heat to 380°F (195°C) and bake until golden brown.