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Ciabatta bread uses a very high hydration (lots of water) dough. A sticky dough like that is a perfect fit for a no-knead bread. All there is to it is folding and waiting. Without further ado, let's get a starter going:

First, we measure typo 00 flour:

Put it in the container and measure an equal amount, by weight, of water:

Then, we sprinkle a tiny bit of active dry yeast in the water:

Let it sit for ten minutes, then stir it to get this:

Add the yeasty water to the flour:

And mix it until the flour absorbed all the water:

We let that sit on the countertop covered overnight.