Rosemary Ciabatta With Stout Beer

By Food52
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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

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