Heat the beer to 30 degrees. Dissolve the sugar, salt and the yeast in it. Let the yeast activate for 10 minutes. Weigh the flour in a mixing bowl and work with the yeast to a crumbly dough. Then knead in the olive oil and knead the dough into a smooth, shiny dough for at least 12 minutes. Shape a typical slipper, place it on a greased baking sheet, sprinkle with a little flour and cover it for about 8 hours at about 30 degrees.
Preheat the oven with a flat plate filled with hot water (on the lowest level) to 200 degrees and bake the ciabatta on medium level with lower heat for 35 minutes until light brown to brown. Use up the ciabatta in 1 - 3 days.
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