Mix all the ingredients in a stand mixer.

2 sets of stretches and folds 30 mins apart.

2 sets of coil folds 30 mins apart.

Bulk ferment till 50-75% increase.

Cut the dough into halves, shape and put in vessels.

Rest on bench for 1/2-1 hr and out in fridge overnight.

Sprinkle top of dough with flour and turn dough out.

Sprinkle top with flour and cut each dough into 8.

Fan bake at 235 degrees for 10 mins.

Swap trays and lower heat to 220 degrees for 10 mins.

Transfer ciabatta to rack and cool for 20-30 mins.