Combine all the ingredients in a mixing bowl using a sturdy spatula. Don't use your hands. This is a very wet dough. Make sure there is no more visible dry flour. Cover and let it rest for 30 minutes.

After the rest, lightly wet your fingers, scoop and grab the edge of the dough from the bottom and gently wiggle it up to stretch it as far as it allows you to. Then fold over to the center. Repeat this for a total of four sets.

After the 4th set of stretch and fold, cover and let the dough proof until it doubles in size at a warm place, this may take 30 minutes to 1 hour or longer.

For the cold fermentation, transfer to a lightly oiled container with a tight-fitting lid, and put this in the fridge for 12-16 hours.

Prepare a baker's couche or a large stiff linen that can help to support the ciabatta during proofing.

Generously flour the couche to prevent sticking. Dust your work surface and top of the proofed dough with flour.

Tip the bowl/container upside down to let the dough slowly release onto the work surface. Gently stretch the dough, then divide into 4 equal sizes.

Shape the dough and place it on the parchment paper, repeating for each piece. Use the couche pleat to support the sides.

Let the dough proof again at a warm place until puffy, about 45 minutes to an hour.

Preheat the oven to 500 F (260C) with a baking stone and a cast iron pan filled with water for steam.

Slide the proofed ciabatta onto the baking stone in the oven. Bake for 15 minutes with steam, then reduce temperature and bake for another 5 minutes.

Remove from the oven and transfer to a cooling rack to let cool completely before slicing.