Step 1: Prepare the Dough

• In a large mixing bowl, combine the bread flour, salt, yeast, and water.
• If using a stand mixer, mix on low speed with the paddle attachment for 1 minute. If mixing by hand, use a large spoon and stir until just combined. The dough will be very sticky and wet.
• Let the dough rest for 5 minutes to allow the flour to fully absorb the water.

Step 2: Strengthen the Dough

• Drizzle the olive oil over the dough and mix again for about 1 minute on medium-low speed (or stir with a wet spoon if mixing by hand). The dough should become slightly smoother but remain soft and sticky.
• Transfer the dough to a lightly oiled bowl using a wet spatula or bowl scraper. Cover with plastic wrap and let rest for 10 minutes.

Step 3: Stretch and Fold the Dough

• Lightly oil a work surface and place the dough onto it.
• Using wet or oiled hands, gently stretch the front end of the dough outward and fold it back over the center. Repeat this process from the back and both sides.
• Flip the dough over and form it into a soft ball.
• Place it back in the bowl, cover, and let sit for 10 minutes.
• Repeat this stretch-and-fold process three more times at 10-minute intervals.

Step 4: Overnight Fermentation

• Cover the bowl tightly and refrigerate overnight, or for up to 4 days.
• The dough will rise significantly in the fridge, developing flavor and texture.

Step 5: Preparing for Baking

• Remove the dough from the refrigerator 3 hours before baking to allow it to reach room temperature.
• After about 1 hour, line a baking sheet with parchment paper and dust it generously with flour.
• Transfer the dough gently onto a floured work surface, avoiding deflating it.
• Using a pastry scraper or hands, gently shape the dough into a rough 9-inch square while handling it as little as possible.

Step 6: Preheat the Oven

• 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go.
• If using a baking stone, place it inside the oven to heat up.
• Prepare a shallow pan for steaming by placing it in the bottom rack of the oven.

Step 7: Baking the Ciabatta

• Slide the parchment paper and dough onto the hot baking stone (or place the baking sheet directly into the oven).
• Pour 1 cup of hot water into the steam pan below to create steam.
• Lower the oven temperature to 450°F (232°C) and bake for 12 minutes.
• Rotate the bread and continue baking for 15-20 minutes, or until the crust is deeply golden brown.
• Remove from the oven and let cool on a wire rack before slicing.