Cheddar-Stuffed Crusty Sourdough Loaves

Photos Courtesy of girlichef

girlichef: Cheddar-Stuffed Crusty Sourdough Loaves

Cheddar-Stuffed Crusty Sourdough Loaves
inspired by & adapted from King Arthur Flour
yield: 2 loaves

pre-ferment:
1¼ c. (~147 g.) Unbleached Bread Flour
1 tsp. salt
½ c. cool water
good ladle-full (~6-8 oz) of 100% Hydration Sourdough Starter*

dough:
all of starter*
1¼ c. lukewarm water
3½ c. (~413 g.) Unbleached Bread Flour + more as needed

filling:
garlic oil (or olive oil & a bit of minced garlic)
2½ c. (~8 oz.) Extra Sharp Cheddar, shredded

Pre-ferment:
Mix all ingredients together. Starter will be pretty dry. If it seems too dry and will not come together, add another Tbs. or so of water at a time. Cover and let sit overnight at warm room temperature. It should look bubbly in the morning.

Dough:
Combine risen starter and other ingredients. Knead either by hand or using a mixer or bread machine. Dough will be a bit 'tacky'...but not so sticky that you cannot handle it. If it is too sticky, simply knead in a bit more flour until it handles nicely. Place in an oiled bowl (or let bread machine do its work), cover and let sit until doubled in size, ~1-1½ hours.

Turn dough out onto a lightly floured surface and knead for a minute or two. Pat and stretch, using your fingers, the dough into a large rectangle, ~9' x 12'. Drizzle with a bit of oil (~1 Tbs.) and sprinkle cheese evenly over the whole thing.

Starting with the long side, roll into a log. Pinch seams together and let sit, seam-side down, on a lightly floured surface (covered with lightly sprayed plastic wrap) for ~1-1½ hours, or until puffy. Preheat oven to 425° F during last 20 minutes of rising time.

Cut log in half and place, cut side UP onto parchment-lined (or silpat or simply greased) baking sheet. Yes, it's a bit awkward...but it's supposed to be rustic-looking...so no worries. Spritz with some warm water.

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Many thanks girlichef!