After the final stretch and fold, let the dough rest for the remaining rise time. The dough should become more elastic and bubbly.
Preheat your oven to 475°F (245°C) with a baking stone or an inverted baking sheet inside. Place a shallow pan of water on the bottom rack to create steam.
Generously flour your work surface and turn the dough out onto it. Divide the dough into two equal pieces. Gently shape each piece into a rough rectangle, being careful not to deflate the dough too much.
Transfer the dough pieces to a piece of parchment paper, dusting them with flour and covering them with a kitchen towel. Let the dough rest for 30-45 minutes.
Using a pizza peel or an inverted baking sheet, transfer the parchment paper with the dough onto the preheated baking stone or baking sheet. Bake for 20-25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
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