For the ciabatta, put the flour, salt and yeast in a large bowl. Gradually add the water and mix briefly with a wooden spoon. The dough should be soft and sticky.
Cover the bowl airtight with plastic wrap to prevent the surface of the dough from drying out and becoming crumbly. Let the dough rise at room temperature for 12 to 18 hours. The long rising time is necessary for the yeast to develop well and loosen the dough.
Sprinkle the work surface with plenty of flour. Loosen the soft dough from the bowl with a dough card and place it on the flour.
Fold the dough from side to side a few times with the dough card (don’t knead or the air bubbles will escape from the dough), using plenty of flour as the dough is very sticky.
Cover with a tea towel and let rise again for one to two hours. Divide the dough into equal parts, place on a baking sheet, cover and let rise for 1 hour, cut with a knife.
Preheat the oven to 220 degrees. Insert the tray and bake for 20-25 minutes until golden brown.