Combine the warm water, sugar, and yeast in a large mixing bowl. Let the yeast bloom for 5-10 minutes.

Add the flour and salt. Mix with your hands until a shaggy dough.

Turn out the dough on a clean surface to knead 2-3 minutes, until a smooth and pliable dough. Place back in the bowl, cover with saran wrap, and let rise in a warm environment 30 minutes.

After 30 minutes, stretch the dough from the bottom of the bowl and fold into the center. Rotate the bowl 90 degrees, then stretch and fold again. Repeat 2 more times.

Repeat this process of resting 30 minutes, then stretch and folding for a total of two more times. This is what helps trap air to create those air bubbles in the dough.

Cover the bowl once more to place in the fridge overnight (8-12 hours).

The next morning, use your fingers to scoop down along the sides of the bowl to release the dough onto a very floured surface.

Gently stretch from underneath the dough to a 1" thick large rectangle. Slice into 4 individual rectangles or two large rectangles.

Place on a parchment paper lined baking pan with 2-3" in-between each ciabatta loaf.

Preheat oven to 400F.

Bake the ciabatta loaves for 20-25 minutes, until deeply golden. If possible, pour 2-3 tablespoons of water in the bottom of your oven to create steam at the beginning of baking.

Let cool at least 10 minutes before enjoying!