Sourdough bread baked in my parents' traditional brick oven, using wood from the vineyard in front of my parents house. I used a 7 months old wheat starter (I made my mother promise to feed it every week!), and the proofing time was of 16h. Some of these babies (I made 12 big breads in total) have chouriço* from Alentejo them.
Yes, this is why my parents want me to visit them regularly.
* you guessed it: chouriço is the Portuguese version of chorizo.