stretch to Ciabatta shape and bake immediately, no recovery, at max
> turned down straight away to 220C. 15-20 minutes, internal temp at least 95C.
> Stones, no steam.

I'm sure this will start some kind of war, but what is the shape of
good Ciabatta traditionally supposed to be? At a great bakery in my
town, their Ciabatta is much more of a flattened rectangle than the
shape of your loaves (although yours look great in "loaf" form).

Is the flattened rectangle "look" the result of a super high
hydration, a lazy baker, or both? I've seen it made both ways but the
way you did it looks much more interesting than the rectangle.

Phil