1. Make the Poolish (Starter):

• The night before you plan to bake, combine the 1 cup of all-purpose flour, 1 cup of water, and 1/4 teaspoon of active dry yeast in a bowl. Stir until everything is well incorporated.
• Cover the bowl with plastic wrap and let it sit at room temperature for about 12-16 hours. This starter will develop flavor and help achieve the characteristic texture of ciabatta.

2. Mix the Dough:

• After the poolish has rested, in a large bowl, combine the remaining 3 cups of flour, 1 teaspoon salt, and 1 teaspoon active dry yeast.
• Add the poolish, 1 ¼ cups of water, and 2 tablespoons of olive oil to the flour mixture.
• Stir until the dough comes together and forms a sticky, shaggy mass. This dough will be quite wet and sticky, which is typical for ciabatta.

3. Knead the Dough:

• Transfer the dough onto a well-floured surface. Flour your hands and begin folding and stretching the dough. It’s important to handle the dough gently to preserve the air bubbles formed by the poolish. Knead for about 10 minutes, or until the dough becomes smoother, elastic, and slightly less sticky.
• If the dough is too sticky to handle, sprinkle with small amounts of flour as needed. Avoid adding too much flour, as ciabatta dough is naturally wetter than most bread doughs.

4. First Rise:

• Shape the dough into a loose ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap.
• Let it rise in a warm, draft-free area for about 1 ½ to 2 hours, or until it has doubled in size.

5. Shape the Dough:

• Once the dough has risen, gently deflate it and transfer it to a well-floured surface. Divide the dough into two portions for two smaller loaves, or keep it as one large loaf, depending on your preference.
• Gently shape the dough into the traditional ciabatta rectangular shape by folding and stretching it. Handle the dough as gently as possible to maintain the air pockets inside.
• If making two smaller loaves, form them into two rough rectangular shapes. If making one large loaf, shape it into a long rectangle.

6. Second Rise:

• Sprinkle a baking sheet or a large piece of parchment paper with flour (you can also use semolina flour for an authentic touch).
• Transfer the shaped dough onto the prepared baking sheet, making sure to leave some space between the loaves (if making two).
• Cover with a towel and let the dough rise for another 45 minutes to 1 hour, or until it has risen again.

7. Preheat the Oven:

• About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven while preheating for a crispier crust.
• Optionally, place a pan of water at the bottom of the oven to create steam during baking, which will help develop a crispy crust.

8. Bake:

• Just before baking, dust the top of the dough with a little flour. Then, carefully place the dough into the preheated oven.
• Bake for 25-30 minutes, or until the loaves are golden brown and have a hollow sound when tapped on the bottom. If baking a large loaf, you may need an additional 5-10 minutes.
• If you want an extra-crispy crust, bake the bread for the first 10 minutes at 450°F (230°C), then lower the heat to 400°F (200°C) for the remaining time.

9. Cool:

• Once baked, remove the ciabatta from the oven and transfer to a wire rack. Let it cool completely before slicing.

10. Serve:

• Slice and enjoy your freshly baked ciabatta with olive oil, vinegar, or use it to make sandwiches.