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Mix all the ingredients until combined and let rest for 40 minutes
Perform 3 sets of coil folds, spacing them 40 minutes apart
After the last fold, let the dough rest for 2 more hours
Lightly flour your work surface and gently transfer the dough onto it
Divide the dough into 4-6 equal pieces, cover, and let rest for 1.5-2 hours for the final proof
Bake the ciabatta in a preheated oven at 220°C (430°F) for 10 minutes with steam
Slightly open the oven door to release the moisture and bake for another 10-15 minutes until golden brown