Looking for best Ciabatta recipe using DLX (aka Ankarsrum or electrolux)

Just bought an Ankarsrum and I'm crazy about Ciabatta. I've made some using Reinhart's recipe and it was good. But I'm hoping to develop even deeper flavor.  I'm thinking maybe retarding in refrigerator to slow the fermentation down.

Any idea appreciated...

It would be extra great if someone that is using an Ankarsrum would reply. I could use some experienced advice with this mixer. I'm thinking that the mixing method (using the roller and scraper) would be absolutely ideal for this high hydration bread.

Thanks in Advance,

Dan Ayo