This recipe will give a lovely “pillowy-soft” loaf that’s packed with flavour: ideal with soup or a casserole or for a sandwich.

Makes: 1 large loaf, 12 – 15 slices

Time: First “hands on”: about 20 minutes then prove. Second “hands on”: 15 minutes then prove again. Bake: 60 minutes.

Level: Fairly easy

Need (or replace with): A stand mixer (your hands), a Dutch Oven (a lidded casserole dish), a banneton (a round bowl), a proving bag (a bin liner)

Ingredients

200g sourdough starter*
185ml tepid water (you may need to add a little more depending on the flour used)
50ml olive oil
400g flour (I used 300g strong white & 100g strong wholemeal)
10g salt (use a little less if your cheese is salty)
7g instant yeast
1-2 tsp paprika (optional)
About 100g – 125g chopped chorizo pieces
About 100g – 125g grated or finely chopped cheddar cheese

* NB You do not have to have a starter. Instead simply increase the flour by 100g and the water by 100ml.

Method

1. Pour the starter into a (stand mixer) bowl and add the water and olive oil. Stir well to combine the oil and water.

2. Tip in the flours, salt, yeast and paprika (if using). Mix it all into a dough.

3. Knead until stretchy and springy.

4. Cover and leave until risen – doubled in volume.

5. Knock back the risen dough and flatten it out on a floured surface. Spread over about two-thirds of the chorizo and the cheese. Fold the dough over and add the rest.

6. Form the dough into a tight ball. Flour it well and invert into well floured banneton. Place inside a proving bag and leave to rise again.

* NB I use the “cold start” method. You may not be familiar with this and a bit sceptical (I was too), but it works really well. I’ll also give you a more traditional method. If you don’t intend using the cold start method the oven needs to be turned on now with the Dutch Oven inside heating too.

7. Gently tip the risen dough onto a piece of parchment and use this to lift it into a cold Dutch Oven. Use a razor blade to score the dough.

8. Put the lidded Dutch Oven into a cold main oven then turn this on to fan 220°C. Bake for 50 minutes with the lid on then remove the lid and bake for a further 10 – 12 minutes.

7a/8a. For the traditional method the Dutch oven needs to be heated inside the main oven before you put the risen dough into it. Then bake it for about 30 minutes with the lid on and another 5 – 10 minutes lid off.