Gruyere-Stuffed Crusty Loaves

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A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Flourish, our King Arthur blog.

Ingredients

• 1 1/4 cups King Arthur Unbleached Bread Flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 1/2 cup cool water
• all of the starter
• 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
• 1 teaspoon salt
• 1 tablespoon Pizza Dough Flavor (optional)
• 3 1/2 cups King Arthur Unbleached Bread Flour
• 1/2 teaspoon instant yeast
• Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.
• 2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mixture of provolone and mozzarella are tasty)
• 1 tablespoon garlic oil (optional)
• 1 tablespoon Pizza Seasoning (optional)

Details

Servings 8
Preparation time 35mins
Cooking time 1215mins
Adapted from kingarthurflour.com

Preparation

Step 1

To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.

2) To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.

Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.

Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.

Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.

Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.

Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.

Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.