Mix the water, salt and yeast, making sure that all the ingredients have dissolved.
Only now add the oil to the water.
Slowly work the flour into the water (not all at once).
Knead the resulting dough for 10-15 minutes, which is tiring but very important for the final result.
Leave the dough to ferment at room temperature for 23 hours (proofing). Pull and fold the dough every 4-8 hours. (The more regularly and carefully you do this, the better the result will be).
After 23 hours, the dough should be nice and elastic and shiny. Now shape it into 3 long ciabatta loaves. Carefully place the loaves on baking paper and leave to rise for a final hour (piece proofing). A little flour and semolina will help you work the dough, but don't use too much!
Preheat the oven, including the baking tray, to 250°C top/bottom heat for approx. 30 minutes.
Then carefully pull the baking paper with the loaves onto the hot baking tray and place in the oven. At the same time, pour a cup of 100 ml water onto the bottom of the oven. This ensures a nice crust.
The ciabatta breads are ready after approx. 30 minutes.