In a large bowl, stir together the bread flour and salt.

Create a well in the center and add the water and oil. Sprinkle the yeast over the water and the sugar over the yeast. Allow to sit for 5 minutes or until the yeast activates.

Mix the dough until well incorporated and cover tightly.

Every 30 minutes, do a stretch-and-fold by pulling the dough from the bottom to the top. Do this around the entire dough. Repeat this process 3 times.

After the 3rd stretch-and-fold, cover the dough and let it rest for 1 to 1 ½ hours, until doubled in size.

Lightly flour the work surface and gently transfer the dough onto it. Dust the top with flour.

Gently stretch the dough into a rectangular shape; don’t flatten it or roll it out with a rolling pin, or the air will deflate.

Using a dough cutter or a large knife, cut the dough lengthwise, then cut it into 8 parts. For larger rolls, cut into 6 parts.

Line a 9x13” baking sheet with parchment paper and dust with flour.

As you transfer the roll, gently stretch so the shape is even.

Cover with a towel and rest for another 30 minutes.

Preheat the oven to 425°F.

Once the oven is preheated, add two cups of ice cubes to a rimmed baking sheet (don’t use a glass dish) to the bottom rack of the oven.

Add the ciabatta rolls to the center and quickly close the oven. Do not open the oven during baking, as this will allow heat and steam to escape.

Bake for 20-25 minutes or until the rolls are golden brown. Don’t take them out too early; the crust needs to be a deep golden brown.

Remove from the oven and transfer to a cooling rack to cool completely.