In a large bowl, whisk together the bread flour, yeast, and salt until combined.

Add the warm water and stir with a wooden spoon until a sticky, shaggy dough forms with no dry flour remaining.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles and the dough has more than doubled in size.

Generously flour a work surface and turn the dough out onto it, then dust the top with more flour.

Gently shape the dough into a rectangle, then cut it in half to form two loaves.

Transfer each loaf to a parchment-lined baking sheet, cover loosely with a kitchen towel, and let rest for 1 hour.

Preheat your oven to 425°F and place a metal pan on the bottom rack.

Just before baking, add 1 cup of hot water to the metal pan to create steam, then immediately place the bread in the oven.

Bake for 40 to 45 minutes until the ciabatta is deep golden brown and sounds hollow when tapped on the bottom, then cool on a wire rack for at least 30 minutes before slicing.