the link to the original recipe might go away. All credit goes to this guy.
500g bread flour
475g (~2 cups) water
2 t yeast
In Kitchen Aid: Mix all ingredients roughly till combined with paddle, let it rest for 10 minutes.
With the hook mix for about 30 minutes. You'll know it's done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl.
Place into a well oiled container and let it triple. This takes about 2.5 hours
Preheat baking stone to 500F.
Empty on to a floured counter and cut into 2 pieces. Dust with flour. Let proof for about 45 minutes.
After 45 minutes or so the loaves should be puffy and wobbly, now it's iron fist, velvet glove time. Pick up and stretch into your final ciabatta shape (~10" oblong rectangle) and flip them upside down (this redistributes the bubbles, so you get even bubbles throughout), and onto a floured peel. Try to do it in one motion and be gentle.
Bake until they are 205F in the center (about 15-20 minutes), rotating 180 degrees halfway through.