Pour the warm water into a large bowl and stir in the sugar.

Sprinkle the yeast on top and leave for 10 minutes to bloom.

Pour in the white flour and salt and stir until everything comes together.

Cover the bowl with plastic wrap and leave to rise for between 20 and 25 hours at room temperature.

When you're ready to bake, preheat the oven to 500F/250C and put a large baking tray or Pyrex dish (large enough to bake your loaves in) in the centre of the oven.

Tear off two pieces of tin foil that are large enough to cover the tray or dish and set to one side.

Punch the dough down and divide it into two halves.

Roll each half out onto a floured surface and form into a ciabatta/baguette shape.

Space the loaves out on one of the sheets of foil that you prepared and leave to one side to rise for 30 minutes.

After 30 minutes, pull your very hot baking tray or dish out of the oven and place the foil with the loaves on inside the dish. Immediately cover the loaves loosely with the other piece of tin foil and bake covered for 30 minutes.

After 30 minutes, remove the top piece of tin foil and bake for a further 10 minutes or until the tops of the loaves are golden brown.

Remove the loves from the oven and leave to cool slightly on a wire wrack before slicing.