6 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.092 l
Table salt 3.333 g
Yeast 5.0 g
Flour enhancer 1.667 g
Sourdough 0.033 kg
Elaboration
  • Chop the chorizo and cook it in wine or water to make it leaner.
  • Weigh all the ingredients and add the flour, levain, additives and water into the bowl of the stand mixer.
  • Mix for 3 minutes at low speed.
  • Raise the speed and mix for another 10 minutes.
  • Lastly, add in the salt and the yeast.
  • First bulk fermentation of 10 minutes.
  • Divide the dough into portions of 60 g.
  • Second fermentation of 15 minutes.
  • Place the chorizo into the portions and fully cover them.
  • Third fermentation: 1 hour and 30 minutes.
  • Bake them with steam at 200 ºc for 25-30 minutes.
Nutritional information (1 portion)
Fiber 2.32 g
Saturates 4.79 g
Monounsaturated fatty acids 5.48 g
Polyunsaturated fatty acids 1.97 g
Cholesterol 27.94 mg
Calcium 17.67 mg
Iron 1.67 mg
Zinc 0.98 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 29.34 ug
Salt (Sodium) 281.72 mg
Sugars 0.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.