Here is a recipit I have used the past few weeks, with the title being accurate.
6C Water 100°F
3Tbs Salt (Kosher)
Mix water and yeast, set asaide for 10-20 mins let get nice and bubbly
add salt and flour, stir in a bow untill incorpurated.
let rise for 2+ hrs, untill the dome flattens out. (you will know)
refigurate all but a grapefruit/softball plus size of dough.
preheat the oven 425° for 20 mins
form the dough to desired shape, and let rise for 20 mins
bake for 20-25 mins.
the dough will do the same for the most part every day, it has a nice thick crust and a soft "chewey" center.
to make it like a baguette long and thin dust bottom with corn meal, and place on "pizza" stone, or parchment lined sheet.
for cibatta, dustr all sides with flour and add a bread pan with a cup of boling water into the oven prior to baking.
or even place a mound with a few cuts with a serated blade into the top onto a baking sheet.