Made a double recipe of ciabatta with wheat germ and olive oil from Jeffrey Hamelman's Bread. Started with a poolish at 100% hydration.
Poolish looked great. Rose for about 18 hours (more than 12 - 16 suggested), with a little bit of starter added to yeast and flour.
Dough was likely over-hydrated. I've never made ciabatta and knew the dough should be moist. After mixing was over, re-mixed a bit to incorporate 1/2-cup (or so) flour.
Initial rise slated for 3 hours. Accidentally added 4 additional hours due to errands. Recovered dough from counter, threw out small amount on floor.
**Read shaping directions for ciabatta before shaping. They are unusual, and you will have to start over from the start if you don't.**