Rondayvous Journey
This bread was made using the quick ciabatta recipe here on the site, link below.
I made two changes. #1 I replaced 100g of bread flour with First Clear to get closer to the french flours. #2 as soon as the dough was pulling away from the mixing bowl, I put it into a well-oiled covered bowl and placed it in the fridge.
Left it there for about 16 hours before putting it on my kitchen table and letting it warm up and triple in the next 2 or three hours.
Here is the link to the original recipe: