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Combine all of the ingredients in a stand mixer with dough hook or if you have an extra large capacity food processor with dough blade and process for at least 5 minutes or until you have a cross between a thick batter and a sticky bread dough.
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Pour the batter into a square plastic food container so that it has plenty of room to more than double in size. Make sure the lid is on tight and let rest for at least an hour and a half. If you want a ciabatta with a more sourdough flavor you can let this rest over night in the fridge.
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Working with the sponge carefully as to not deflate the bubbles, carefully tip the dough out onto a floured cutting board.
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Cut the dough into a long strip, approximately one fourth. Then working carefully with floured hands pick up the strip and place it cut side up onto a floured stone backing sheet. Repeat until you have four ciabatta loaves on two baking sheets.
Let rest for another half hour to 45 minutes.
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Bake the loaves in a 425° oven for 30 minutes or until brown on top and hollow sounding on the bottom when tapped.
