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Use a container with a lid to make the ciabatta dough to speed up the proving process.
The water should be warm. Once all the ingredients are added, use a spatula to bring the dough together. The dough will be quite sticky.
Allow the dough to rest for 30 minutes in a warm place.
After 30 minutes, dip your hands in water to avoid sticking and bring the dough together by stretching and folding each corner of the dough.
Rest for another 30 minutes.
Repeat the stretching and folding again and allow to rest for another 30 minutes.
Flour the surfaces well, then use a floured bench scraper or a knife to cut the dough into rough rectangle shapes.
Transfer the dough to a baking tray and allow to rest for 15 minutes, then bake until golden brown and crispy at 200°C fan.