cheese (blend of mature Cheddar and Red Leicester)~1 cupest.
cooking oilfor oiling bowl and plastic wrap½ tsp
Steps
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1
Dissolve sugar in warm water, then add yeast and mix well. Set aside for about 10 minutes until the yeast is visibly active and foamy.
2
Grate the cheese using the coarse side of a box grater. Avoid pre-shredded cheese as it contains anti-caking agents that don't mix well with bread dough.
3
Add the activated yeast mixture to a stand mixer with flour and salt (do not add cheese yet). Mix on speed one until all ingredients are combined.
4
Lightly oil a large bowl with cooking oil to prevent the dough from sticking during proofing.
5
Set a 10-minute timer for kneading. With 5 minutes remaining, gradually add the cheese in small amounts while the mixer continues. This prevents the cheese from melting completely into the dough, which would make it too soft.
6
Turn the dough out onto the work surface. You should still see visible cheese pieces throughout. Give it a quick knead, form into a ball, and tighten the outer skin by dragging the ball across the bench.
7
Place the dough ball in the oiled bowl and cover it. Let it proof for 1 hour in a warm spot until visibly risen.
8
Prepare a 45 cm strip of plastic wrap, lay it flat, and lightly coat it with cooking oil. This will be used to cover the pre-shaped doughs.
9
After proofing, turn the dough onto the bench and gently knead. Form into a ball again, then divide into 4 equal pieces of approximately 275g each using a digital scale.
10
Dust the work surface with flour. Form each piece into a ball, then roll it into a fat sausage shape and place it on the floured surface.
11
Cover all four pre-shaped pieces with the oiled plastic wrap (oil side down). Let them rest and slightly proof for 10 minutes to make final shaping easier.
12
Preheat the oven to 200°C (390°F / gas mark 6). Place a pan of boiling water on the bottom shelf to generate steam, which creates a crispy crust.
13
Take one pre-shaped piece and place it oil side down on the bench. Using your fingertips, tap it into a rectangle. Starting from the top, roll it towards you while pressing gently to tighten. Tuck in the ends as you go.
14
Use the heel of your thumb to tap the seam together. Flip seam side up to check it's properly closed, then turn seam side down. Carefully transfer to the baking tray. Repeat with the remaining three pieces.
15
Cover the shaped baguettes with a lightweight cloth and let them proof for 30 minutes.
16
After proofing, grate a little cheese on top of each baguette using the fine side of the box grater.
17
Using a baker's blade or lame, score a slit down the middle of each baguette, cutting about 6mm (1/4 inch) deep.
18
Place the baguettes in the preheated 200°C oven and bake for 16 minutes until golden and crispy. For more color and crunch, bake an additional 1-2 minutes if desired.
19
Transfer the baked baguettes to a wire rack to cool. The bread should have a crispy crust with a closed crumb structure, making it perfect for sandwiches.
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