measure the flour into the bowl of a stand mixer, put yeast on one side of the bowl, salt on the other

fit the mixer with a dough hook

pour 3/4 of the water in the bowl, set the machine on low and let it mix

once it's started to mix in, slowly add the remaining water

then let the mixer work until a very soft dough has formed

use the olive oil to grease a 2-3 liter tub with a lid, glass or plastic

put the dough in the box, cover and let rise slowly at room temperature until at least doubled in size

once the dough has risen prepare two baking trays with parchment, or dust with flour 

dust a clean counter with flour and if using sprinkle a little corn meal over the flour

turn the dough box completely over and turn dough out in a square, it will spread a bit, resist the urge to knock it back or punch it down, let it keep all its lovely bubbles

dust the top with more flour

using a bench scraper cut the square in half, then cut each half in half so you have 4 equal lengths of dough

take each length firmly in hand, turn it over slightly so the cut runs along the top, and place on prepared baking trays

place two loaves on each tray and let them rest uncovered for 25 minutes

preheat the oven to 430˚ after 15 minutes of resting

once the oven is hot, place the baking trays in the oven and bake the ciabatta for 25 minutes or until they sound hollow when you thump them