I started with my old reliable, a ciabatta recipe from this site, but made it with more white bread flour than whole wheat. I replaced the mix of water and olive oil with coconut milk and one egg. No water at all. The dough was extremely soft and supple; I nearly decided to add more flour. It ended up being three-day bread. One evening I started the poolish; the next day I mixed the dough and did two stretch and folds; I retarded the dough overnight and shaped it into two batardes the next day.