Bread with Chorizo (Traditional Recipe)
2h 10 porções
- - 2 Extra Meat Chorizos from 𝗦𝗮𝗹𝘀𝗶𝗰𝗵𝗮𝗿𝗶𝗮 𝗟𝗶𝗺𝗶𝗮𝗻𝗮
- - 500 grs. of Wheat Flour T65 w/o yeast (some more to sprinkle)
- - 400 ml of warm water
- - 10 grs. of salt
- - 1 Dry baker's yeast (10 g.) or 15 g. for fresh yeast
- • Start by diluting the yeast in a little water and set aside.
- • In a container place the flour and salt and mix. Make an opening in the center, add the water with reserved yeast, plus the remaining water and knead well with your hands.
- • Transfer the dough to a floured counter and knead until it is no longer sticky. If the dough is still sticking to your hands, sprinkle it with more flour until it has the right consistency.
- (*Do not exaggerate the addition of flour, otherwise the dough will harden and after baking the breads will become hard and not fluffy as we wish. You can also knead in a food processor, but it won't be as soft as with the use of your hands. )
- • Put the dough back in the container, cover it with a cloth and let it rise for about 30 minutes or until it doubles in volume.
- • Remove the skin from the chorizo and cut into thin slices.
- • After the dough has risen, spread it out on the floured bench, roll it into a long roll and divide the dough into 6 equal pieces. Spread each piece evenly, distribute the chorizo slices, roll it up and place it on top of floured parchment paper in the oven tray.
- • Sprinkle the buns with flour and make 3 cuts on top. Rise again for 45 minutes.
- • Place the buns in a very hot oven for about 25 minutes or until cooked through. You can preferably bake these buns in a wood-fired oven as we see in the Portuguese Romarias.
- Enjoy your food!
- Important tips: The water should be really warm (about 37º) to properly activate the yeast.
- The dough must be risen at home temperature, without rushing to rise.