This is a wonderful loaf, almost a meal in itself. Try your hand at sourdough, it’s well worth the time it takes. I’ve also included an (untested) version, using fast action yeast.

Makes: One medium loaf, giving about 10 – 12 slices

Time: Baking time – about an hour. Sourdough preparation 2 days, but most of that is just leaving the dough to rise; yeasted version several hours, again mainly waiting.

Level: Sourdough can be challenging but it gets easier if you persevere. Yeasted loaves are easier.

Need: Ideally a Dutch Oven and a banneton, but you can improvise. A stand mixer makes kneading a lot easier.

Sourdough version

250g/9oz Starter
200g/7oz strong white flour
200g/7oz khorazan flour
10g/¼oz salt
20ml/¾fl oz olive oil
160 – 180ml (About 6fl oz) tepid water
75g/2½oz chorizo, chopped
80 – 100g/3½oz manchego, grated
3 cloves of garlic, chopped small or grated

N.B. If you prefer not to use khorazan flour, just replace it with strong wholemeal.

Method

1. Measure the starter into a large bowl, add the flours and salt. Mix well then stir in the oil and water. Mix well.

2. Knead until firm and stretchy. (8 – 10 minutes in a stand mixer using the dough hook. Probably 12 – 18 minutes by hand.)

3. Cover and leave to prove. May take up to 12 hours depending on room temperature.

4. Once risen, leave it in the bowl and punch it down to knock out the air. Fold in some of the cheese, chorizo and garlic. Mix it in then repeat, adding in the additions in several stages to ensure it’s well spread.

5. Tip out the dough and bring it to a ball shape, pulling the outer skin taught. Cover it with flour and place upside down in a well floured banneton or bowl. Cover and leave to prove again (probably 3 – 4 hours, depending on room temperature.

6. Invert the ball of dough onto a piece of baking parchment and lift it into a Dutch oven or a lidded casserole dish. Cut slashes on the top using a razor blade or sharp knife.

7. Put the lid on the Dutch oven/casserole dish and place in a cold oven. Turn the oven on to 230°C / fan 210°C / 450°F /Gas 8. Bake the loaf for 50 minutes, remove the lid and bake for a further 10 -12 minutes. Cool on a wire rack.

Yeasted version

(Theoretical – This is what I would do if I didn’t love sourdough so much. I do make yeasted loaves quite often, but given the time I’ll usually go for sourdough. If the theory here is wrong, let me know and accept my apology.)

300g/10oz strong white flour
200g khorazan flour
7g fast action dried yeast
10g salt
20ml olive oil
250 – 275ml (around 9½fl oz) tepid water
75g chorizo, chopped
80 – 100g manchego, grated
3 cloves of garlic, chopped small or grated

Method

1. As above + yeast in the mix (keep it away from the salt before mixing)

2. As above.

3. Cover and leave to prove. It should only take 1 – 2 hours.

4. As above

5. As above, but the second prove should only take 45 – 60 minutes in a warm room.

6 & 7. As above

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click This link.

Here are some quite different breads that you might want to try:

Garlic Boxty Bread