using BBA's pain a l'ancienne for ciabatta loafs
I have made BBA's pain a l'ancienne twice now and my wife and I enjoy it immensely with olive oil and seasonings. Today we tried using it for sandwiches and the taste and texture were a wonderful accent to our lunch. So, I got to thinking has anyone here ever tried using the BBA recipe to make ciabatta rolls? The recipe in the book says that you can use the formula to make ciabatta bread by leaving the dough out for 1-2 hours for final proofing, but it just seems to me that this would cause over proofing. I'm looking for any info from previous attempts and of course any and all suggestions are always welcome. I would try another recipe for ciabatta but I like the taste and texture of this recipe and would like to try and make it work before expanding my formula search.