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Combine water, yeast, sugar, olive oil, and lemon juice
Add flour, then salt
Mix until no dry flour remains
Rest for 20 minutes
Perform stretch and fold: every 15 minutes, stretch dough up, fold over, and rotate. Repeat 4 rounds total
Cover and let rise for 60-90 minutes until doubled and bubbly
Flour counter well and gently pour dough out without punching it down
Cut dough into 8-10 rectangles and lightly shape into ciabatta shapes
Rest for 20 minutes while preheating oven to 475°F (245°C)
Drop ice cubes in oven for humidity
Bake for 18-22 minutes until deep golden
Cool before slicing