Ciabatta Bread

In a large mixing bowl, combine the water and yeast; stir until the yeast dissolves.

Add the flour to the bowl and mix with a wooden spoon or dough scraper until no dry flour remains, forming a shaggy dough.

Cover the bowl with plastic wrap or a damp towel and let the dough rest (autolyse) for 30 minutes.

Sprinkle the salt over the dough, drizzle the olive oil, and begin a series of stretch‑and‑folds: pull the dough up from one side, fold it over the center, rotate the bowl, and repeat 4 times. Immediately follow with coil folds, repeating the motion without letting the dough rest between folds.

Cover the dough again and let it rise in a warm place for about 1 hour and 30 minutes, or until it has increased in size and shows bubbles on the surface.

Generously flour a baking sheet. Gently turn the dough out onto the sheet without deflating it, stretch it gently from the sides to shape, and cut or divide it into six equal pieces.

Allow the pieces to rest uncovered on the sheet for 10 minutes to relax the gluten.

Preheat the oven to 440°F (450°F) with a metal tray on the lower rack for steam. When ready, place the dough pieces on the sheet, pour a cup of hot water into the preheated tray, and quickly close the oven door.

Bake the ciabatta at 440°F for 10 minutes with steam, then reduce the temperature to 380°F (375°F) and continue baking for an additional 15 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Remove the loaves from the oven, transfer to a wire rack, and let cool for at least 20 minutes before slicing.