In the bowl of a stand mixer / without a stand mixer using a bowl and wooden spoon, add the flour, salt, yeast and water.

Insert the dough hook and mix until a soft sticky dough is formed. You may have to stop and scrape the sides of the bowl to get all the ingredients combined. Keep dipping the spoon into flour to scrape the sides (the flour prevents the dough sticking to the spoon) until you've managed to scrape the bowl down. Continue with the mixer for another minute or by hand until you have that sticky dough.

Flour your hand to scoop the dough out and sprinkle extra flour into the bowl then gently place the dough back into the bowl. You can turn it around a few times with your hand while it's in the bowl to get sort of a ball shape.

Cover and let the dough rise 45 minutes to an hour.

While the dough rises, place a clean cloth (kitchen towel) over a baking tray (the tray you're going to bake them in) and give the cloth a generous sprinkle with flour, set aside.

Sprinkle your work surface (kitchen counter top or board) with flour. Remove the dough from the bowl onto the floured work surface.

Use your hands to deflate the dough and spread it out a little. No pressing or rolling!

Cut the dough into 3 equal parts.

Take each part and roll it.

Now take that folded dough and use your fingers to slightly flatten it out a little. Just enough to create a flat surface of dough.

Starting at one end, fold the dough in towards itself until you've folded it to the end. Now start folding the next row from the beginning to the end of the dough surface. Repeat until you've fold the whole piece of dough, that's one part.

Roll that part out into kind of a loaf / log shape so that you end up with a bulky middle and thinner edges on both ends.

Place the finished ciabatta log onto the flour kitchen cloth (seam side down) and repeat the same process for the next dough part.

Make sure that the ciabatta logs are not touching one another. They should be protected by the floured tea towel. Sprinkle flour over the ciabatta logs and cover. Rest for 30 minutes.

Somewhere in that time, preheat your oven to 250 C / 482 F

Remove each bread log by rolling it from the floured cloth to the baking tray which should also be floured. Work gently.

Once they are all on the tray make sure they are again, not touching one another. You can use a knife or bread baking tool to slash 2 or 3 cuts (slashes) lengthwise across the ciabatta logs.

Cover the baking tray with another tray and bake.

Remove the tray from the oven, remove the lid or top tray and return the ciabatta logs to the oven to finish baking till golden brown.