Cheesy crusty loaves

I have yet to try a recipe from King Arthur flour that isn't awesome. This one requires some advance planning (the starter should be made ~12 hours before the bread is to be prepared), but it's well worth the effort!

Cheesy Crusty Loaves
Starter:
1.25 cups (5.25 oz) bread flour
1 tsp salt
.5 tsp instant yeast
.5 c (4 oz) cool water
Dough:
all of the starter
1 c + 2 T (9 oz) to 1.25 c (10 oz) lukewarm water
1 tsp salt
3.5 cups (14.75 oz) unbleached bread flour
.5 tsp instant yeast
Filling:
2.5 c (10 oz) grated cheese (such as Gruyere)
herbs/spices (I used a little garlic powder and some basil)

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. Cover and let rest overnight at room temperature.


In the morning the starter will be slightly risen and bubbly all over.


Combine the risen starter with the water, salt, flour, and yeast. Knead to make a smooth dough. (Have you noticed yet the new KitchenAid that Mike gave me for Christmas? I LOVE it.)


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. (I made my own dough-rising bucket since I didn't get one for Christmas.)



Gently deflate the dough, and pat and stretch it into a rectangle. (A longer, narrow rectangle makes nice individual-sized mini-loaves. A shorter, wider rectangle - i.e., a square - makes two big loaves.)


Spritz with water, and sprinkle with the grated cheese and any herbs/spices you want to add.


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 surface. Cover and let 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 8-10 slices (for mini-breads), or in half (for two loaves).


Place them on two 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 40 minutes (for the loaves), or until the cheese is melted and the loaves are golden brown. Remove them from the oven, and cool on a rack. Or eat while hot, being careful not to burn your mouth! :)


Enjoy!