Rosemary Ciabatta with Stout Beer

Name: Rosemary Ciabatta with Stout Beer
Ingredients: 1/4 teaspoon instant yeast (1/4 tsp X 1.5 if using Active Dry Yeast); 210 grams water at 70 degrees F; 210 grams bread flour (I recommend King Arthur bread flour); 15 ounces bread flour (I recommend King Arthur bread flour); 1/4 teaspoon instant yeast (multiply this amount by 1.5 if using Active Dry Yeast); 3 teaspoons kosher salt; 10 ounces poolish (from recipe provided above); 8 ounces Stout beer (other beers can be used as well); 2 teaspoons malt syrup; 1 tablespoon olive oil; 1 tablespoon honey; 2 1/2 tablespoons minced fresh rosemary; fleur de sel for sprinkling on top of each boule

Rosemary Ciabatta with Stout Beer was pinched from <a href="http://food52.com/recipes/3967-rosemary-ciabatta-with-stout-beer" target="_blank">food52.com.</a>

INGREDIENTS

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1/4 teaspoon instant yeast (1/4 tsp X 1.5 if using Active Dry Yeast)

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210 grams water at 70 degrees F

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210 grams bread flour (I recommend King Arthur bread flour)

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15 ounces bread flour (I recommend King Arthur bread flour)

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1/4 teaspoon instant yeast (multiply this amount by 1.5 if using Active Dry Yeast)

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3 teaspoons kosher salt

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10 ounces poolish (from recipe provided above)

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8 ounces Stout beer (other beers can be used as well)

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2 teaspoons malt syrup

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1 tablespoon olive oil

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1 tablespoon honey

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2 1/2 tablespoons minced fresh rosemary

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fleur de sel for sprinkling on top of each boule

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