It's now been a couple of months with my new starter and I must say a big thanks to SourDom for his instructions on how to get a starter going. I followed his basic method and it worked great first time - even in the middle of a Melbourne winter.
I have now made a sourdough ciabatta about 4 times. Firstly with the following ingredients
150g starter (100% hydration - 70% white, 30% rye)
The photos attached are of this recipe. I then tried to replace some of the water with avacado oil and then olive oil. This seemed to detract from the crust and chew of the final product and not really add any flavour. Would love to hear from others if they have used oil in their ciabatta and how they got it to work.
I tried again without the oil and the crust, chew and crumb all returned to what a ciabatta should be.
I would love to hear from others on their attempts, tips and tricks on how to make a successful ciabatta sourdough as this is my families favourite bread.