I used the method proposed by Michael Kalanty in the Craftsy class that I purchased years ago before they changed their name to Bluprint and made you subscribe instead of selling individual courses. (Luckily I had quite a few in my library and they're there "forever" for me to go back to.)
The class I'm referring to is "Secrets of Whole Grain Bread Baking" - nothing to do with white ciabatta, but bread is bread! I learned a lot from Mr. Kalanty, and it is mostly this: don't be afraid to handle your dough - even if it's super wet like this ciabatta!
Basically you mix your poolish and leave it overnight (check!), then you add the water and the flour and mix by hand (check!), then you rest and "develop" (that's bakerspeak for "knead") by hand in two stages, a total of only six minutes.
I know this dough so well that I was able to feel when it was ready to set aside and then to split into rolls and then to bake, so I couldn't give details even if I wanted.
Next I will make his "Seeded bâtard" which is a 100% whole wheat with seeds (I'm using 10-grain cereal instead because that's what I have and I'm adding extra sunflower seeds). I will make it freeform the first time (or in my oval banneton), but what I'd really like would be a sandwich bread baked in a pan that I could make regularly as my more healthy bread. At least until I can find a source of grains with reasonable prices so that I can start baking that wonderful Danish rye bread I posted here last year. I miss it so much!
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