Recipe from King Arthur's Flour
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 Bakers' Banter, our King Arthur blog.
- 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.
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
|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|