Chorizo Bread in the Maximus Pro Wood-Fired Oven

Ingredients for 4 chorizo breads

• 500 g wheat flour
• 300 ml lukewarm water
• 10 g dry baker's yeast or 20 g fresh yeast
• 10 g salt
• 1 tablespoon olive oil
• 200 to 250 g cooking chorizo or Portuguese chouriço

How to make chorizo bread

1. Prepare the dough

In a large mixing bowl, combine the flour and salt.

Dilute the yeast in the lukewarm water, then gradually pour the mixture over the flour.

Add the olive oil and knead the dough for about 10 minutes, until it becomes supple, smooth and slightly elastic.

2. Let the dough rise

Shape the dough into a ball, place it in a bowl and cover it with a clean cloth.

Leave to rise for about 1 h 30, in a mild place, until the dough doubles in volume.

3. Shape the loaves

Divide the dough into four portions of similar size.

Roll out each portion into a rectangle, then place a piece of chorizo in the centre.

Fold the dough carefully around the chorizo and pinch the edges so that the bread does not open during baking.

Place the seam side down and leave the loaves to rest for another 20 to 30 minutes.