The poolish version has a very low hydration for a ciabatta, which usually has hydrations of at least 80% and upwards. The last ciabatta I'd made used a 95% hydration which was crazy wet but also tasted and looked amazing. PR's poolish ciabatta only has a hydration of 72% in comparison! It's more like a baguette dough than a ciabatta, in that sense. The biga version is a little better, but not by a whole lot (78-79%, I believe). Why do we want high hydration? So we get those nice big holes inside that are the mark of a well handled dough.
Knowing all this, I was absurdly gentle when I handled the dough. I made sure to flour the board (we don't have enough counter room) really really well, and then I lined my couche with parchment that I sprayed oil on and then floured so the flour would stick. I didn't want to take any chances of stickage with this, and the parchment made transferring into the oven very easy: slide on peel, stretch a little, and slide right onto stone.
I did add a tiny bit of olive oil, as in the side notes, but not the full 1/4. I think I only added about 1TB and when I cut it open to taste, it was awesome. The crust had softened a bit so that it was still a little chewy, but not tough and leathery, and the crumb was again nice and chewy, but a little more tender from the touch of oil. I really enjoyed the taste of this, but I'll continue pushing the hydration higher too.