Fromage Baguette with Homemade Natural Leaven

Name: Fromage Baguette with Homemade Natural Leaven
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams All-purpose flour; 2 grams Salt; 4 grams Honey; 12 grams Hoshino yeast starter; 85 to 87 grams Water; 30 grams ○ Gruyère cheese (or your choice of hard cheese); 1 pack ○ Cream cheese; 10 grams ○ Grated cheese (Parmesan)

cookpad.japan @cookpad_jp

I came up with this as a snack for my cheese-loving daughter and my wine-loving husband.

This bread burns easily, so adjust the baking time to suit your oven. Recipe by *sarasa*

I came up with this as a snack for my cheese-loving daughter and my wine-loving husband.

This bread burns easily, so adjust the baking time to suit your oven. Recipe by *sarasa*

cookpad.japan @cookpad_jp

I came up with this as a snack for my cheese-loving daughter and my wine-loving husband.

This bread burns easily, so adjust the baking time to suit your oven. Recipe by *sarasa*

I came up with this as a snack for my cheese-loving daughter and my wine-loving husband.

This bread burns easily, so adjust the baking time to suit your oven. Recipe by *sarasa*

Saved

Ingredients

1 serving

150 gramsAll-purpose flour
2 gramsSalt
4 gramsHoney
12 gramsHoshino yeast starter
85to 87 grams Water
30 grams○ Gruyère cheese (or your choice of hard cheese)
1pack ○ Cream cheese
10 grams○ Grated cheese (Parmesan)

Saved

Steps

1

Chop the Gruyère into small cubes. Combine all of the ingredients except for the ○ ingredients, using a spatula to knead until no longer floury.
2

When it forms a dough, knead in the cream cheese. Let sit for 1st proving (punching it down once).
3

When the dough is ready, transfer to a dusted work surface, then let sit for 15 minutes.
4

Stretch the dough into a rectangle, then sprinkle with cheese. Then fold edges over into the center, in thirds.
5

Fold in half, then seal and form into a log. Let sit for 2nd proving.
6

Sprinkle on grated cheese, then slash the top in desired patter. The photo shows a lattice pattern.
7

Mist with water, then bake for 10 minutes at 230°C in oven preheated to 250°C then bake for about 10 more minutes at 200°C.
8

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