Cheese and ciabatta

Working with King Arthur Special patent flour, Stanislus tomatoes, and galbani mozz. 78% hydrated, 2% oil, 3% salt, 0.16% instant yeast. Mix to combined— fold 3x in 45 min intervals. Total bulk ≈ 20 hours. Ball and fridge for about 72hrs. Very difficult dough to work with— I meant to fridge for only 24hrs but life gets busy!! Used 1000g flour to get 6 dough balls at 300g. Made a decent ciabatta with the last 2 balls by flipping them onto each other and baking…