Put all the ingredients listed above into the mixer, except for 100 ml of water.
Knead for 5 minutes at low speed (speed ranging from number 2 to number 4) and then for 5 minutes at speed 8/10. Afterwards, while the machine is at maximum speed, slowly add the remaining water.
Let the dough rest for about 50 minutes.
Divide into pieces of the desired weight and shape them without tightening too much; place them on floured boards.
Let them rise in a proofing chamber for 60 to 70 minutes at 35°C; lower temperatures will require more time.
Flip the dough over and stretch the ciabatta (do not flatten) to the desired length and bake with steam (if steam is not available, mist with a spray bottle) while maintaining a moderate temperature of 200°C to 220°C.
10 to 15 minutes before the end of baking, slightly open the oven door and lower the temperature to 180°C.
Baking time is about 40 to 45 minutes.
