Beaujolais Chorizo Bread

Serves
makes 2 loaves
Time
7 hours 30 minutes

JOANN PAI

Published on April 26, 2016

The idea for this unique loaf, packed with cubes of chorizo, came easily to baker Frédéric Lalos. “Charcuterie and wine are such an essential taste pairing, I wondered if it could be translated into the context of bread,” he says. Eat with omelettes, salads, and strong cheeses.

Featured in: Baking With the Bread Whisperers of Paris

Ingredients

For the Starter

1 ³⁄₄ cups (9 3/4 oz.) bread flour
1 pinch active dry yeast
³⁄₄ tsp. kosher salt

For the Bread

1 ²⁄₃ cups (13 1/2 oz.) beaujolais
1 tbsp. active dry yeast
1 tbsp. kosher salt
4 cups plus 2 tbsp. (1 lb. 6 oz.) bread flour
9 oz. cured chorizo, finely chopped

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Instructions

Step 1

Make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, and 2⁄3 cup water. Mix on low speed until a smooth dough forms, about 2 minutes. Scrape into a large bowl, cover with plastic wrap, and let stand at room temperature for four 4 hours.

Step 2

Make the bread: In the bowl of a stand mixer fitted with a dough hook, combine 2 1⁄2 oz. (about 1⁄4 cup) of the starter with the beaujolais, yeast, and salt. Stir until smooth. Add flour and mix on low speed until the dough forms. Increase speed to medium and knead until smooth, about 5 minutes. Add chorizo and knead for 5 minutes more. Transfer to a lightly greased bowl, cover with plastic wrap, and let stand until dough is doubled in size, about 1 hour.

Step 3

Uncover the dough, divide into 2 balls (about 1 1⁄2 lbs. each), and shape each into an 11-inch-long, 3-inch-wide log with tapered ends, placing the seam side facing up. Transfer each to a parchment paper-lined baking sheet, cover with plastic wrap and let stand until dough springs back lightly when touched, about 1 1⁄2 hours.

Step 4

Position a rack in the middle of the oven and another rack on the bottom, and heat the oven to 400°. Place a small metal pan on the lower rack and pour in 1 cup boiling water; then place the bread loaves on the upper rack and bake until crust is golden brown, about 35 minutes. Transfer loaves to a rack and let cool to room temperature before serving.

Make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, and 2⁄3 cup water. Mix on low speed until a smooth dough forms, about 2 minutes. Scrape into a large bowl, cover with plastic wrap, and let stand at room temperature for four 4 hours.
Make the bread: In the bowl of a stand mixer fitted with a dough hook, combine 2 1⁄2 oz. (about 1⁄4 cup) of the starter with the beaujolais, yeast, and salt. Stir until smooth. Add flour and mix on low speed until the dough forms. Increase speed to medium and knead until smooth, about 5 minutes. Add chorizo and knead for 5 minutes more. Transfer to a lightly greased bowl, cover with plastic wrap, and let stand until dough is doubled in size, about 1 hour.
Uncover the dough, divide into 2 balls (about 1 1⁄2 lbs. each), and shape each into an 11-inch-long, 3-inch-wide log with tapered ends, placing the seam side facing up. Transfer each to a parchment paper-lined baking sheet, cover with plastic wrap and let stand until dough springs back lightly when touched, about 1 1⁄2 hours.
Position a rack in the middle of the oven and another rack on the bottom, and heat the oven to 400°. Place a small metal pan on the lower rack and pour in 1 cup boiling water; then place the bread loaves on the upper rack and bake until crust is golden brown, about 35 minutes. Transfer loaves to a rack and let cool to room temperature before serving.