Chorizo bread with Thermomix

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25 February, 2026

Chorizo bread with Thermomix

Recipe from our friend and collaborator Luz Maria Lagoa.
A rustic, aromatic bread full of flavor thanks to the chorizo, with a juicy crumb and crispy crust.

I have definitely already ordered the baneton, they will arrive within the week. Everything turned out great, until, even having well floured the cloth that goes inside the improvised baneton (a round metal bowl), when I poured it onto the paper, part of the dough had stuck to me, as it did not come out, it is known that I did not handle it well and pushed the dough, with the consequent collapse.

Anyway, although the dough has been spread and it has become flatter than it should be, I can tell you that it has turned out spectacular in terms of flavor, juiciness and aroma.

Cold fermentation enhances the flavor and improves the texture. Although the formation is not perfect, the result will be spectacular in aroma and juiciness.

Chorizo bread with Thermomix

Ingredients

Preferment

🌾 120 g common wheat flour (all purpose)
💧 60 ml water
🧈 6 g fresh yeast

Mass

🍞 Preferment
💧 480 ml water + 22 ml extra
🌾 750 g common wheat flour (all purpose)
🌭 2 chorizos (about 180 g) in pieces
🧂 15 g salt

Preparation

Preferment: at least 3 hours in advance, mix the ingredients, form a ball, cover and leave at room temperature.

We put the preferment in the glass, we add 480 ml of water and mix for 10 seconds at speed 4. We add half of the flour, 20 seconds at speed 4, we add the other half and mix another 20 seconds at speed 4.

We perform the autolysis by letting the dough rest for 60 minutes in the glass with the beaker on.

We add the 22 ml of extra water and the salt. We mix for 20 seconds at speed 4. We do 3 kneadings of 2 minutes each, with 5-minute breaks between each kneading.

Add the chopped chorizo and mix for 1 minute on spike speed.

We grease a bowl, pour the dough, cover and let it rest for 1 hour. Then we make 4 folds, letting it rest for 40 minutes between each one.

Formed and Baked

We flour the counter, pour out the dough and form the bread, being careful not to degas it excessively.

We place it in a baneton (or bowl with a floured cloth) with the closure facing up. We leave it for 20 minutes at room temperature and then put it in the refrigerator for cold fermentation.

Preheat the oven to 250° with heat only at the bottom, placing a container on the bottom and the stone or tray inside for 20-30 minutes.

We take the bread out of the refrigerator, turn it out onto baking paper with the seal down, sprinkle with flour and knead.

We place the bread in the oven and pour a glass of boiling water into the bottom container. We bake 20 minutes.

We carefully remove the container, activate the heat up and down and bake for about 40 more minutes. We turn off and let it cool completely on a rack.