OK this was an experiment in high hydration dough so no delayed ferment or preferment. I'm starting to get a little more confidence in handling the dough.  I only call it ciabatta because of the 'rustic' shape. It's not even  a well formed 'slipper' to be honest but I was really more interested in getting open crumb. Thanks again to all those people who have been posting advice - I think I'm slowly absorbing it one loaf at a time.