DAY BEFORE: In a large bowl, combine the flour, salt and yeast. Whisk to combine.

Pour in the water and use a rubber spatula to mix the ingredients until combined. Cover with aluminum foil and leave on your counter at room temperature for 18 hours.

DAY OF: Brush a rimmed, metal baking sheet with olive oil, sprinkle with cornmeal and set off to the side.

Next spray or wipe your work surface with water before placing a large piece of plastic wrap down. This will help the plastic stick to your counter and not budge while you work with the ciabatta dough. Sprinkle with some flour, be sure that flour is covering the entire surface of the plastic, otherwise the dough will stick.

Use a spatula to scrap the dough down along the sides of the bowl and onto the floured plastic wrap. Next, with floured fingers, press and shape the dough into a long flat loaf. Next, use the plastic wrap and flip it over onto the prepared pan. Then sprinkle a little extra flour over top of the ciabatta loaf and cover with a kitchen towel or flour sack towel for 1-1/2 to 2 hours.

Remove and let cool slightly, until safe to handle, before slicing and smothering with butter.