In a large mixing bowl, combine the bread flour and salt. In a separate small bowl, dissolve the active dry yeast in lukewarm water.
Pour the yeast mixture into the flour and stir until a sticky dough forms. Cover the bowl with plastic wrap and let it ferment at room temperature for 12-14 hours or overnight.
The next day, preheat the oven to 4750F (2450C). Place a baking stone or an inverted baking sheet in the oven.
Generously flour a work surface. Turn the dough out onto the floured surface, being careful not to deflate it too much.
Divide the dough into two portions and shape each into an elongated rectangle, approximately 10 inches long.
Transfer the shaped loaves onto a well-floured couche or kitchen towel, creating folds between each loaf to prevent them from sticking together.
Cover the loaves with the couche or towel and let them rise for 1-2 hours, or until they increase in size.
Carefully transfer the risen loaves onto the preheated baking stone or sheet.
Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the loaves sound hollow when tapped.
Allow the Homemade Ciabatta to cool on a wire rack before slicing and serving.
