The irony is that traditionally made ciabatta or france baguett is not white. If you put in just a little yeast, put it in a coldplace, and let it slowly grow over night- then and only then you get the real thing. Anything you can order on the same day is just not the real thing. A good baker needs a day for this and will tell you.

http://www.thefreshloaf.com/handbook/ciabatta-poolish