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