Since I've never really been satisfied with my Ciabatta, I tried to do it in a more conservative way. I only used a 75% hydration dough, so the lower end of the Ciabatta range. Instead of doing the stretch & fold directly in the bowl with wet hands, I did it on the floured work surface, which took a little more time. I carefully followed the principle of the dough having an axis with two poles (the smooth side and the sticky side). The result was a dough that was so strong that I couldn't even really stretch it in order to cut out the pieces. In the oven the loaves expanded so much that part of the crust opened.
I didn't watch the baking process well enough in the end phase, so the crust burnt a little and the bread dried out a little around the outer layers of the crumb. The crumb wasn't extremely open. Still I am really happy about how they came out and how strong the dough was.