Ciabatta on the big stuffed chicken

Description

In translation the name of the Italian bread from wheat flour ciabatta sounds like "Shoe". This "object shoes" fantastically delicious: crispy crust, airy crumb. True ciabatta is made with the use of the test in the stage of preliminary fermentation, which is just necessary in order to make ciabatta as we know and love - light, almost weightless, with a slightly rubber crumb with large holes and a Golden crisp. The French it is called POLISH the dough (poolish), the Italians - BIGA (biga), the British and Americans - a starter motor (starter) and in our opinion-just the DOUGH. The highest pleasure - to fill half a small ciabatta chicken marinated in soy sauce, sprinkled with young green garlic and eat surrounded by nature, with a glass of red wine! PS you Can pre-bake a little ciabatta, separately cook chicken and take a picnic. And the nature quickly stuff the ciabatta and enjoy!

Ingredients

Soft cheese
Tomato

2 piece
Garlic

1 coup
Seasoning
Flour

7 cup
Vegetable oil

1 cup
Chicken

1 kg
Onion

1 piece
Carrots

1 piece
Soy sauce

3 Tbsp
Cream

100 ml
Cheese

50 g
Water

1 cup
The mixture of peppers
Salt

1 tsp
Yeast

1.5 tsp
Serum

4 cup
Sugar

1 Tbsp
Green onions

1 coup

Cooking

So, make the big, and simply sourdough. I, as always, for the test used cheese whey.

Heated it slightly and pour a teaspoon packets of dry yeast.

Stir add the sugar and 2 cups of flour, mix again thoroughly. Cover with a lid and leave to ferment for 7 hours, and at night.

Mature big increase in the amount, and the surface is covered with bubbles.

Next, knead the dough completely. To add a big glass of whey, salt, 1/2 tsp of dry yeast and remaining flour. Knead not very thick dough. We strongly recommend knead using a mixer with a nozzle hooks for the test. Knead carefully, as this will depend on the quality of the ciabatta.

At the end of the kneading to lubricate the hands and the walls of the pan with vegetable oil, again thoroughly mixed. The batter should be here is elastic and not too steep.

Cover the dough with a lid and allow to rise. I climbed for about 1.5 hours.

Here's our dough rise.

Grease the form of vegetable oil and sprinkle with flour.

Carefully divide our dough in many forms. I had four small forms. The dough is in any case not to press down. You can pre-place the dough on a floured table and gently cut into pieces. The edges of the pieces of dough as if folded down and put into molds.

Give more time to come. For about an hour.

Preheat the oven to 220 degrees. Careful not to shake and not to hit shapes with the dough, put them in the oven. To get a crispy crust, you need to the bottom of the oven put a container of cold water. I pour about 2 cups of water. 15 minutes after the start of baking reduce the oven temperature to 180 degrees and bake until Golden brown. For me it took about an hour and a half.

Ciabatta ready to be removed from the forms, cover with a towel and let rest. Look, aren't they beauties? The smell from them such that it is impossible to resist. But we need to prepare the stuffing.

For the filling in a pot (or wok or deep frying pan) fry, slightly prisoliv, in vegetable oil onion until Golden brown. Add chopped chicken. Try to get the village, the fragrance of her indescribable and the taste is incomparable.

Fry the chicken together with the onion until the liquid is evaporated and light Browning of the chicken.

Add the grated carrots.

Again fry until evaporation juice. Sprinkle with pepper and Provencal herbs.

Next, add the cream (be careful, if the cream is of high quality, they when heated quickly thicken) and a glass of water. Stir and simmer under the lid until soft chicken, about 15 minutes. But don't overcook, as the meat will disintegrate into fiber and is tasteless.

We prepare our soy sauce.

Add in chicken, soy sauce, stir.

Add the grated cheese, stir again and turn off the heat. Allow to stand, covered for 10 minutes.

Meanwhile, finely chop young green garlic.

Well, now you can do. Cut the warm ciabatta crosswise, with a knife gently push the crumb, put there spoon the chicken and sprinkle with the young garlic. Oh, comrades, I tell You, it's just unbearably delicious!

Here it is, our chicken, up close.

The second variant of the filling lighter, and the color symbolizes Italy - the country of origin of this wonderful bread. Now cut the ciabatta lengthwise, spread on the lower part of the green onion, then a slice of cheese Fetaki, then thinly slice the fresh tomatoes and cover with top slice. Bliss!

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