Chorizo & Gruyère loaf
Prepare: 60 minutes
Cook: 10-15 minutes
- 500g strong bread flour
- 10g yeast
- 10g salt
- 320g water at 25C (no more than 27C)
- 200g finely diced chorizo, lightly cooked
- 200g Gruyère cheese, grated
At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager's Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...
- Mix flour and yeast together (like making a crumble).
- Add salt and continue.
- Add all the water, cheese, chorizo and mix with a scraper
- Remove mixture from the bowl and knead for 10-15 mins.
- When the dough leaves the table clean, and feels elastic, leave to prove in the bowl with a damp cloth over the bowl for 20 mins.
- Knock mixture back, and shape into desired shape. Place on a lined tray and prove for a final 20 mins.
- Place into a pre-heated oven at 220C. Place a cup of cold water into the bottom of the oven.
- Cook for around 10-15 mins.
Photographs: David Merewether