No-knead ciabatta rolls

Wonderful ciabatta rolls from ‘VIVA LA FOCACCIA’. Since discovering this blog, I keep trying new recipes and all have worked beautifully.
Ingredients for 6 rolls
350 g water
400 g Italian '00' flour
60 g extra virgin olive oil
6 g salt
4 g sugar
3 g fresh compressed yeast or 1 g dried yeast

I dissolve yeast in water.

I add sugar.

Then oil.

I mix well.

I pour the liquids over the flour in a large bowl.

I mix for 1 or 2 minutes and add salt.

I mix another minute; the dough is very sticky.

I cover with a lid and rise in the closed, switched-off oven for 8 to 12 hours.

After twelve hours, it is bubbly and very sticky.

I generously flour the surface and turn out with an oiled spatula, folding it over itself to give it strength.

I fold the opposite side with the spatula.

I form a rectangle and lightly press with my floured palm to strengthen it.

I flour the top.

I cover well with a towel and rise for 1 or 2 hours, depending on temperature.

Half an hour before baking, I heat the oven to 230/240°C with a bowl of water at the bottom for moisture.
I uncover the dough.

I oil a very wide spatula.

I place flour beside the dough, cut off a portion decisively with the spatula and tip it into the flour.

I line a baking tray with parchment and gently lift the dough onto it with floured hands.
Take care: it is fairly loose.

I bake at 230/240°C for 10 minutes, remove the water bowl and bake another 10 minutes. They should be well browned and golden.

I turn off the oven and prop the rolls against the tray edge to prevent softening, then cool in the oven with its door ajar.