Fabulous homemade Ciabatta Bread with gorgeous fillings – Cooking with Kiara and Chef Anthony #28

hello everyone welcome back to my
channel cooking with Guerra
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is coming back to my kitchen welcome
back to my kitchen to go from here yeah
I will come back to my kitchen we’re
gonna have a guest chef called Kiara
today we’re making today we’re gonna try
to be above Japanese in English because
Kiara is Japanese and New Zealand and I
can only speak yeah but we’re gonna try
go up you know about the fun
that’s good two stages minor he thought
told you to know we’ve got a hundred and
forty grams of strong flour you wanna be
very strong flour or double zero flour
and then we’ve got half a teaspoon of
dried East and a hundred and twelve
milliliters of warm water
we’re just gonna mix them all together
and clean feel me and leave it overnight
Chuck we on Zoopla cure if you got da
thing okay this is bigger bigger so it’s
like a starter they’re sticky and this
is ain’t growing for about ten hours
then we’re gonna mix this bigger with
476 now add 1 tablespoon teaspoon of
yeast the external pagani
you know how could I not do I need by
much halt this is screwed up but don’t
play with it too much because audible
it’s for out your butt to make it nice
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okay good job
so now I guess missing you’re gonna use
a finger are your hands clean okay
opener four fingers and we’re not gonna
mix it too much cause we still want to
keep that in the bubble
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mother disagree tell me this you took
the bucket
take your step sixty
how could you be damn accurate Akiko
sure sure
of course I’d eat me hi this is cameras
new toy go dig it
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and in English Anthony is the best
looking chef in the whole world
what he meant to say is now we have
mixed it all let’s leave it for 10
minutes
good job hello everyone anywhere back
and there now okay and now we’re gonna
put the power back
this process takes quite a long time
tippin’s you’re welcome girl I got it
took the music boys I did it by tonight
okay honey
chicken marinated today take off the
skin
they’re gonna put some gelatin take off
it
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are we gonna
and lastly lemon juice
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No
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oh my can you make that si coming away
from the side and the ball
that means that it’s ready it’s nice and
there that’s the piece we’re going to
stop it open it just look how elastic
you guys look stirring it is it’s quite
wet miserable condition right there just
make into a ball good job Chiara so once
you’ve done that leave it for about an
hour
Telly’s doubled in size nearby look what
you see all these bubbles guests we
don’t want them to go away
so we’re gonna be very gentle with this
mix so first we need to put flour on the
surface of flour
what we’re gonna do is we’ve got some
corn grits here and polenta I’m gonna
put it on our prepare tray with paper so
this will be like a nice texture
underneath the chair butter in normal
bread mixes never ever ever put flour on
the table because the recipe is enough
flour kinny we don’t need any more flour
on the table but this recipe because
it’s quite a wet mix we need flour on
the table to stop it sticking so now I’m
gonna start from this all right very
gently take it out of the bowl
Sugoi yes that’s good water cut up the
sticker that’s that yeah that’s it okay
just gonna take this I’m just gonna make
it like this you can’t see it’s really
like a jelly mm-hmm you’re gonna cut it
in half so I’m gonna cut one and you’re
gonna come on Cara
and once it’s done yes she better
slippers
okay good job Wow take your fingers just
gently press it
you can be very precise or you can be
rough like we are you know take it all
cheer put upon this okay so they risen
now we’ve left them for about 30 minutes
ish it depends on the room temperature
of course and now we’re just gonna bake
them for 15 minutes
210 degrees EEMA Yakima’s me how could
you though did you go on banane it I go
I’ll get the good outside okay I buy
okay so the ciabatta bread is in the
oven and while it’s in the oven we’re
gonna make some feelings so we’ve got
here some chicken every marinated
earlier and we’re gonna have this we
have some rocket some Tomatoes some
olives we’re gonna do a different one
with similar feelings we only use copper
color which is like an Italian salami
made from the neck of a book and because
I’m a nice a job AZ sauce pesto pomade
stuff goes and the recipe Kara’s got
she’s gonna put on link below
so let’s groove with chicken we’ve got a
griddle pan here chefs best print so
always when you put stuff on a griddle
pan away from you the dough doesn’t
splash the word Jim
Pepa please while that’s cooking we’re
gonna make You Jenna be easy meat is
nice and green look a lot I come on here
take it bitch Mike you can’t see the one
around the outside that means it is good
so when it’s nice and wide I’ll pop this
literally I word from your fault
we’re now finished the cooking we
finished cooking the chicken and the
Chia Bertha’s a nice golden color and
now we’re gonna cut them you’re much
more you can – goodbye she to you about
that wants Percy steamed up ciabatta bun
company keep that not community Wow look
at that nice and hairy lots of bubbles
I’m just gonna now we’re gonna put the
Fisto mayonnaise tomatoes some chicken
and a bit up LA some olives close him up
cut it in half
come back
they give us
cooking guys thank you so much for
joining us guys and today we are making
it children I’m sorry wait chipping what
is children what no this is cooking okay
so now we’ve convinced Chiara she’s
gonna do it
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how can I live without you I want to