The key to those really big holes in ciabatta, or any bread for that
matter is hydration. Wetter is better! Ciabatta has to start out
almost more batter than dough. If you try and pick it up it should
ooze through your fingers. Even at the end, after all of the turns,
you should just barely be able to handle the dough. This stuff needs
to be really, really wet. There are a couple of ways to handle this
kind of dough. Some uses wet hands. I use copious quantities of bench flour.
Try it again. When you think you have added enough water, add more!
Hope this helps.
Kyle
<http://www.kyleskitchen.net/>