Gruyère-Stuffed Crusty Loaves

I don't even know where I found this recipe, but it sounded TOO good to pass up. I made it for my monthly dinner group and think it was a success. I made individual rolls, but cutting the roll into 12 slices and I put pesto on half of the dough. I also used a combination of mozzarella and cheddar cheese and it worked great! You need to start these the day before, so plan ahead!

Starter

• 1 1/4 cups bread flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 1/2 cup cool water

Dough

• 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 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.

Filling

• 2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty)
• 1 tablespoon garlic oil (optional)
• 1 tablespoon pizza seasoning (optional)

Starter

• 5 1/4 ounces King Arthur Unbleached Bread Flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 4 ounces cool water

Dough

• all of the starter
• 9 ounces to 10 ounces lukewarm water*
• 1 teaspoon salt
• 1 tablespoon Pizza Dough Flavor (optional)
• 14 3/4 ounces 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.

Filling

• 10 ounces grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty)
• 1 tablespoon garlic oil (optional)
• 1 tablespoon pizza seasoning (optional)

Directions

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.

3) 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.

4) 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.

5) 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.

6) 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.

7) 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.

8) 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.