Put all of the first day ingredients (☆) in a sealable container such as Tupperware, and mix well with a single chopstick or a wooden spoon. It'll be sticky, but don't worry.
Place the lid on the container (do not seal) and leave it out at room temperature for 24 hours. It'll become bubbly and will have lots of holes.
Add the second day ingredients (marked with ★ except for the olive oil) to Step 2 and mix well with a rubber or wooden spatula. Do not knead.
Add the olive oil and mix some more. Do not knead.
Lightly place the lid on the container (do not seal), and let the dough rise again at room temperature for at least 7 hours.
Gently turn the dough out onto a surface that has been well dusted with flour and dust the dough as well. Do not punch out the dough.
Cut the dough into four pieces with a dough scraper. Fold each piece into thirds and place on parchment paper. Cover with damp cloth, then with plastic wrap.
Let the dough rise for 4-5 hours. Dust the dough with bread flour (unlisted), and spray them with plenty of water.
Preheat the oven to 220℃ (preheat the baking sheet at the same time), then lower the temperature to 200℃ and bake for 25-30 minutes.
Dip in olive oil mixed with rock salt and herbs and enjoy! Buon appetito!
Here, I swapped the water used on the second day with vegetable juice.
Use this if you want an easier recipe (Recipe ID: 1290108).
Story Behind this Recipe
I wanted to make ciabatta with the full flavor of wheat...
You use very little yeast in this recipe, so it takes a long time, but just take things nice and slow. The dough will be very soft and hard to handle, so dust it well and use a rubber spatula. Usually you would let the dough rise at room temperature, but when it's warm, it will rise too much; in warmer temperatures, put it in the vegetable compartment in the fridge.