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In the first photo (upper left) I’m applying my last very gentle stretch and fold to this ciabatta dough, before turning it out to pre-shape (4 hour BF at room temp of 68f). I’m using my baguette dough (swapping in high gluten flour for the AP flour and increasing hydration). This dough has both a leavain and a poolish- Once shaped, the loaves get placed seam side up on a cloth rubbed with rice flour and whole wheat pastry flour- They rose for 3 hours at 70f and baked with steam for 10 minutes in well preheated 500f (convection). Steam is removed and loaves baked for 10 more min at 500f, 5 min at 425f and then sat in turned off oven for 5. Flour used: Bread flour (325gr) plus organic type 85 malted wheat flour (125 gr) Trying the latter flour to see the results. Everything looks