Sandwich ciabatta with chicken

Description

This is the most delicious recipe for ciabatta that I have met. Very tasty, crisp, soft and perforated crumb, and even with chicken and cucumber, delicious. I also prepared homemade mayonnaise, but you can use store-bought. Better start cooking in the evening, so time is of the leaven we have 3 hours, 12 hours for the batter and 3 hours on the proofing. The day you have to be ready ciabatta. This is my 100th recipe on the website and with it I became a cook of the 5th level! YAY! Thank you friends, for supporting my recipes, all of you I really appreciate and respect!

Ingredients

Yeast

0.25 tsp
Flour

150 g
Water

250 ml
Flour

320 g
Water

185 ml
Salt

10 g
Sugar

18 g
Vegetable oil

1 Tbsp
Chicken

400 g
Cucumber

2 piece
Parsley

0.5 coup
Mayonnaise

5 Tbsp

Cooking

First prepare the dough, fill with warm water (200ml) yeast and leave for 5 minutes. Then pour out half of it, we do not need.

Then proseem yeast water to the flour and add the remaining water (50ml)

Here's the dough initially. We cover with film and leave in a warm place for 3 hours.

Here's it in 3 hours.

Sift flour with sugar and salt, mix with yeast mixture and warm water. Knead the dough with a wooden spoon.

Now we will knead by hand for about 10 minutes. Then add the butter and knead for another 3 minutes. Flour to pour, the batter will be sticky, but it should be. Then cover with film and leave in a warm place for 12 hours.

So the dough will be in the morning.

Pour liberally flour on the table, we will need about 100 g. Pour the dough gently in half, turn seam side down, spread on a baking sheet with parchment. On top sprinkle with flour and leave for 3 hours.

Preheat the oven 220S. and put the ciabatta for 30 minutes. Cover it with a towel and let rest 10 minutes.

The chicken can take any, I mean any part of it. I took the legs, added salt and oregano, baked it for half an hour in a hot oven, after ciabatta. Then, when slightly cooled, remove meat from the bones.