Wild Yeast from grapes. No need to make a yeast water. Very ciabatta like and looks delicious.
But there is a tree at the end of my street covered in crab apples for which I've been dying to find a use. This is the perfect excuse to grab a small bucket full and use the juice to make bread. I'm guessing that just about any acidic fruit known to have yeast on the skin would work; mmm, maybe another use for some of my elderberries next year.
I've got two five lb bags of Buckwheat; one groats the other intact seeds. Just about ready to join the community bake on that naturally fermented journey. I may attempt to ferment and malt the intact seeds using a bit of my liquid LAB to give it a kick in the right direction. Haven't decided yet.
While this works with any fruit that has wild yeast growing on it using grapes might be easier due to the high sugar content. Makes me wonder why one needs to make a yeast water. This is practically the same thing without the need for soaking the fruit first.
We look forward to your Community Bake bake :)