After my first cheese bread success at work (which in fact needed more cooking, but was a success anyway) I decided to get a chorizo bread now.
In this, my third bread, I made some adjustments:
- Increase the oven temp to 220ºC from 150ºC.
- Make sure I put salt! LOL.
- Experiment with steam to get a crust.
- Add more yeast to get more bubbles inside the bread and increase size.
|Ingredient||Qty - gram||%|
|Flour, all purpose||250||100|
Mix everything, knead it for 10 mins, let it rest for an hour, gently knead 10 times to remove excess of CO2, another hour in the mold or cooking recipient, into the oven, 220ºC for about 20 mins or until the core is about 90ºC.
The butter and fat of the chorizo makes everything pretty moisty. In the original receipe I put 200g of water which forced me to add some flour to compensate. With 175g you will be fine.
The steam really helped me to get a nice crust. Put an aspirin aside so you can figure out the scale of the bread.