I tried this recipe this am. http://www.kingarthurflour.com/recipes/rustic-italian-ciabatta-recipe 
I did every thing according to the recipe except when it came to adding the last of the ingredients I used a hook on my KA-Pro. Like Jasons Cibatta I beat the h out of it for about 20 -25 minutes and then it started to come together. I followed the recipe from then on. I thought my KA would jump off the counter at next to high speed.
One loaf right side was baked in the LaCloche the one on the right on a stone. The crumb was outstanding and the crust nice and chewey. I baked for 22 minutes at 450. Took the lid of the LaCloche in 10 minutes to finish browning the crust.
I tried the loaf on the left last night as the other was gone. It was outstanding with very large holes and a chewy crust