Chorizo and thyme fougasse

Method

1. Add the yeast to the warm water, stir well and leave to develop a head in a warm place. Meanwhile, measure out the flour and mix the salt in thoroughly.

   Time: 5 minutes.

2. Add the yeasty water to the flourand mix in until you have a loose dough. Add more warm water if needed to reach this consistency. Knead it for 10 minutes, then sprinkle in the thyme and chorizo and knead for a further couple of minutes to mix it through.

   Time: 15 minutes.

3. Shape the dough into a ball with a smooth surface. Place on a floured board and roll out to an oval. Transfer it to a large, silicone-lined baking sheet. Taking a sharp knife cut diagonal slashes from the mid-point out towards the edge but do not cut through the edge. The slashes should go all the way down to the silicone. Ease these gaps apart with your fingers so they do not close up in the proving. Place the whole thing in a proving bag in a warm place to rise for about an hour. Pre-heat the oven to 180°C fan.

   Time: 65 minutes.

4. Once risen, remove from the bag and brush the exposed surfaces of the loaf generously with milk. Transfer to the oven with some hot water in another tin to help the rise. Bake for 30 to 35 minutes but don't let it over cook. Turning at half-way (and removing the water) is a good idea too.

   Time: 40 minutes.