I made ciabatta recently, this time at workplace for sandwiches. This batch was inspired by the BBGA website, where there's a whole suite on ciabatta's from Didier Rosada. I plonked out a decent dough with doppio impasto, a method for high hydration loaves also known as bassinage.
Next day I let the dough out, warmed it up a bit, cut and stretched it on well floured couches rigged with towels. Not too bad for making this during a very busy morning!
Photos below try to capture two things I observed; the number folds helped to strengthen the gluten, and the amazing carbon dioxiode bubbles.