Knead the dough using the ingredients. Ciabatta dough should be liquid. When kneading, do not add all the flour to the dough at once, you should get a very sticky dough.
Cover the dough with a clean cloth and leave for 10 hours in a warm place.
On the desktop, spread the plastic wrap. So that he does not wrinkle and does not crawl, sprinkle the surface with water. Sift a little flour onto the film and spread the dough. Despite the liquid state, the dough does not spread. Sprinkle dough on top with flour. Form a loaf.
Cover the baking sheet with paper. Sprinkle with butter and sprinkle with flour. Gently move the ciabatta onto a baking sheet and spread the shape. Leave for another two hours in a warm place under a napkin for final proofing. Bake for 30-35 minutes at 220 degrees.