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.
I have been making the ciabatta recipe from this site with eggs and milk, which I suppose means that it's not ciabatta any longer :)
I'm going to have a dinner guest who's allergic to cow's milk, so I made these boules with coconut milk. Threw in a little raw sugar for oomph. Came out great!
I think I should be scoring more deeply.