Gruyere Stuffed Bread Loaves

Every month King Arthur Flour has a bakealong recipe for followers to try.  I have been wanting to attempt these since they appeared in March.  The bread is crusty, and chewy and oh so cheesy.  Great with a nice dinner salad.  You have to begin the loaves the day before you make them, as the recipe calls for a starter that must sit overnight.  Just keep that in mind as you are planning to make them.  If you would like more information and pictures go the kingarthurflour.com and search gruyere stuffed bread loaves.

For the starter:
1/2 c. cool water
1/2 t. yeast
1 1/4 c. bread flour
1 t. salt
Mix all ingredient together well.  Cover with plastic wrap and allow to sit at room temperature overnight.

Whisk together :
starter
1 1/4 c. water
1/2 t. yeast
3 1/4 c. bread flour
1 t. salt
Mix until it leaves the side of the bowl and is not too sticky to handle.  Knead for 5 minutes until smooth.  Place in a buttered bowl, covered and allow to rise for 1 1/2-2 hours.

Spray a large piece of parchment with cooking spray.  Stir down dough. I just ran a floured spatula through the dough several times.  Spread on parchment paper into a 9" x 12" rectangle.

Filling:
2 1/2 c. grated gruyere cheese
1 T. olive oil
1 T. finely minced garlic

Spread oil onto bread surface. Sprinkle with garlic.  Then cover the surface with the grated cheese.
Roll the dough into a long log.  Pinch ends shut.  Place parchment and log on a baking sheet and allow to rise for 1-1 1/2 hours.  You want it puffy but not doubled in size.

Cut the loaf into 2 pieces for 2 loaves or 4 pieces for smaller loaves.  The dough will be very sticky so a pizza cutter or serrated knife works the best for cutting.  Place cut pieces onto a new piece of parchment on baking sheets, cut side up.  Shape into nice rounds.  Spritz with water.

Bake at 425 degrees--20-25 minutes for smaller loaves and 25-35 minutes for larger ones.