Portuguese Chorizo Bread

A thin, crispy crust hiding a soft crumb soaked in spicy red chorizo fat. When sliced, steam escapes with the sharp aroma of smoked paprika.

• Prep time: 110 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 460
• Protein: 16 g
• Carbs: 63 g
• Fat: 15 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 213.3 ml Mineral water ( lukewarm )
• 13.3 g Fresh baker's yeast ( crumbled )
• 6.7 g Gray sea salt
• 133.3 g Chorizo ( sliced )
• 0.7 tbsp Extra virgin olive oil ( for the bowl )

Instructions

1. Activating the yeast

   In a bowl, dissolve the fresh baker's yeast in lukewarm mineral water. Let it sit until small bubbles appear on the surface.

2. Kneading the dough

   Mix the wheat flour and grey sea salt. Pour in the yeast water. Work the dough firmly until it becomes smooth, elastic, and no longer sticks to your fingers.

3. First rise

   Place the dough ball in a container greased with extra virgin olive oil. Cover with a cloth and let it double in size in a warm place.

4. Preparing the chorizo

   Remove the skin from the chorizo and cut it into regular slices 3 to 4 millimeters thick.

5. Shaping

   Degas the dough, divide into 6 portions. Roll each piece into a rectangle, place chorizo slices in the center, and fold over, sealing the edges tightly.

6. Baking

   Bake at 220°C. The bread should be golden brown and sound hollow when tapped on the bottom. The chorizo fat should start to lightly tint the crust.

Chef's tips

• Do not let the salt come into direct contact with the yeast, as it will stop the fermentation.
• If you have a wood-fired oven, it's even better: the crust will be more rustic.
• Let the bread rest for 5 minutes under a cloth after baking so the crust softens slightly.

Storage

Store in a paper bag at room temperature for 24 hours. Reheat for a few minutes in a hot oven to restore the crunch.