Following the lead of rick.c (http://www.thefreshloaf.com/node/13531/can-i-just-make-recipe) I decided to try a rye infused poolish vesion of ciabatta using beer as an ingredient.

The formula and procedure went like this:

Lager/Rye Ciabatta

Poolish
92 grams AP flour
48 grams rye flour
140 grams water
    ferment 3 days in fridge

160 grams bread flour
52 grams lager beer

5 grams salt
3 grams active dry yeast

Mix with stand mixer, knead 10 minutes using dough hook
Move to oiled bowl to raise 90 minutes or approx. double in mass

Stretch and fold 8 - 10 times, shape into loaf, oil top and cover
with plastic wrap to proof 60 - 90  minutes or approx. double in mass

Baking stone, parchment, 500 degree oven with water in container to provide steam
5 minutes, remove water, reduce heat to 425 degrees

Bake approx, 10 more minutes to internal temperature of 200 degrees.

The results were:

Click on thumbnail for larger view.

Crust was brown, tender and offered a somewhat nutty flavor

Crumb was open, very light and tender, a slightly sour rye flavor

This one was pleasing, but I think I'll try a dark beer next time and allow it to reach 205 degrees before removal from oven.