Chef's Table

Chorizo and Gruyere loaf

Chorizo & Gruyère loaf

Makes: one
60 minutes
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...

  1. Mix flour and yeast together (like making a crumble).
  2. Add salt and continue.
  3. Add all the water, cheese, chorizo and mix with a scraper
  4. Remove mixture from the bowl and knead for 10-15 mins.
  5. 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.
  6. Knock mixture back, and shape into desired shape. Place on a lined tray and prove for a final 20 mins.
  7. Place into a pre-heated oven at 220C. Place a cup of cold water into the bottom of the oven.
  8. Cook for around 10-15 mins.

Photographs: David Merewether