Difference between bread baked with same day dough and with bread baked with dough given a two day fermentation.
Two Day Fermentation
The remaining dough, after a three day fermentation was used to bake Cinnamon Buns
Baked in Cast Iron.
Drizzled with Cream Cheese Glaze.
And
a “Ciabatta” style loaf.
thibeaultstable.com 
I know I am repeating myself, but you are one talented baker.
Your breads are always so beautiful!
OH MY! I've had bread making lust for a while and you've pushed me over the edge. Your breads are lovely; very well done.
As always.. picture perfect..
I've wondered how they got the holes into ciabatta.
Larry, with the ciabatta style loaf, I didn't shape it either. Just pulled it into a flat shape and left if to rise.
Yah I can't get a crumb like that no matter how hard I try, let it raise, use special flour…never happens, just never. Magician. I give up.