No knead, No Fail Ciabatta

This 4-ingredient, no-knead recipe yields traditional Italian ciabatta bread with a crispy crust and airy interior. Simply mix the dough and let it slowly ferment overnight to develop incredible flavor. Ingredients Flour: 3 cups (375g) all-purpose flour or bread flour Water: 1 cup (360ml) warm water Yeast: 1/2 teaspoon instant yeast Salt: 1/4 teaspoons salt You can add a little sugar if u like it sweet or garlic and Cheese if u like it savory Instructions Mix: In a large bowl, combine the flour, salt, and yeast. Pour in the warm water and stir until a sticky, shaggy dough forms. First Rise: Cover the bowl tightly and let it sit at room temperature for 12 to 18 hours until bubbly and doubled in size. But an hour or two should be fine with the current Philippine weather Shape: Turn the dough out onto a generously floured surface. Gently stretch and fold it into a letter-like rectangle (no kneading). Second Rise: Transfer to a parchment-lined baking sheet, dust the top with flour, cover loosely, and let rest for 45 minutes. Bake: Preheat your oven to 450°F (230°C). Bake for 22 to 25 minutes until golden brown and hollow-sounding when tapped.