Pre-measure all of the ingredients.

In a bowl, add the water and the yeast and mix well until all the yeast dissolves.

Add all the flour and mix well for 5 minutes until there are no more bits of dry flour and it forms a very shaggy dough.

Add the salt and mix again for 1 minute, scraping off all the dry flour from the sides of the bowl.

Cover and let it rest for 1 hour.

Start the coil fold technique: rinse your hands in water and gently lift the dough from the middle until one end releases from the bowl.

Gently lower the dough to allow the loosened end to tuck under the middle, and repeat with the other side.

Rotate the bowl 90 degrees and repeat this process until the dough holds its shape.

Repeat the coil fold 3 more times, resting the dough 45 minutes each time.

After the last set, cover and rest once more for 30 minutes.

On a floured surface, gently turn the bowl upside down to release the dough.

Divide the dough into 2 equal parts and transfer them to a lined baking tray.

Let them rest for 15 minutes.

Preheat the oven to 230°C (fan) and place a small baking pan at the bottom of the oven.

Once the oven reaches the temperature, put the ciabatte in the middle and add half a glass of cold water into the small deep tray at the bottom.

Bake for 15-20 minutes or until golden brown on top.

Let the ciabatta cool down on a cooling rack for at least 2 hours before enjoying.