So I tried making Peter Reinharts Ciabatta twice, and both times the bread tasted good but it was not quite what I had anticipated nor did it look like the photo in the book. The holes were small, the texture was a little dense, but it was still flavorful. Reinhart's book lists two separate recipes a poolish version and a biga version. The biga version has oil and that does make a difference in the texture of the bread. The biga version is softer and a bit less chewy then the poolish version.
Sorry that I haven't posted for a month... I have been making bread, just not posting because I haven't been up for it. I will try and post recipes later.