Fromage Baguette with Homemade Natural Leaven

1. 1

   Chop the Gruyere into small cubes.

2. 2

   Combine all of the ingredients except for the ingredients, using a spatula to knead until no longer floury.

3. 3

   When it forms a dough, knead in the cream cheese.

4. 4

   Let sit for 1st proving (punching it down once).

5. 5

   When the dough is ready, transfer to a dusted work surface, then let sit for 15 minutes.

6. 6

   Stretch the dough into a rectangle, then sprinkle with cheese.

7. 7

   Then fold edges over into the center, in thirds.

8. 8

   Fold in half, then seal and form into a log.

9. 9

   Let sit for 2nd proving.

10. 10

    Sprinkle on grated cheese, then slash the top in desired patter.

11. 11

    The photo shows a lattice pattern.

12. 12

    Mist with water, then bake for 10 minutes at 230C in oven preheated to 250C then bake for about 10 more minutes at 200C.

13. 13

    It's ready when the bread is golden and the cheese has melted.

* Per serving · 4 servings · Values may vary.

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