Combine water, 2 cups of bread flour and 1 teaspoon of yeast in a medium bowl. Stir until dough comes to a shaggy ball. Cover and let sit for several hours or overnight.

Add remaining 1 1/2 cups of bread flour, yeast and salt. Mix until dough comes together. Dough will be very sticky and loose. Don't add additional flour. Place in a floured bowl and let rise for one hour. Deflate gently. Let rise for another hour. Place on a well floured work surface. Sprinkle top with flour. Flatten to an 8" x 10" rectangle. Divide in half so that you have 2 - 4"x 10" pieces. Transfer to a sheet of parchement. Cover with oiled plastic wrap and let rise for 2 hours. Dough will be puffy.

Meanwhile, during rise place baking stone in oven and preheat to 500 degrees. Oven should be preheated 30 minutes prior to baking. Mist dough lightly with water. Slide dough on parchment into oven onto stone and reduce temperature to 425 degrees. Bake ciabatta until golden brown (about 22-25 minutes).

Turn off oven. Move ciabatta to oven rack and cool in oven with door open 2" until completely cool.