Classic / Stuffed Baguettes // King Arthur Flour

Day 2 of the Classic / Stuffed Baguettes. The starter rose to the top of the bowl, becoming very full of gas:

Then, after a 3-hour rise (with one stretch-and-fold after the first hour), I divided the dough into four pieces (not equal). Two pieces were regular baguettes (that is, I shaped them into baguette-like forms), and two became "stuffed" before proofing:  

Flatten each piece into a 5" square. Layer with the stuffing of your choice—a slice or two of ham or salami, some cheese, mustard—and roll up like a jelly roll, pinching the ends and the side seam closed.

For stuffing, I used smoked cheddar and spicy mustard, with a little sprinkling of shredded romano/parmesan blend. When sliced, the cheesy pockets make lovely pinwheels. I'm sorry I can't show you images but both were eaten at Movie Night!


There were minor bread disasters while loading: I managed to flip both of the "standard" baguettes onto their slit-sides, so they assumed especially rustic shapes. One of the baguettes came unsealed and assumed a fan shape. You can see from the results photo that each loaf had its own character.

 

From left to right, then: baguette-that-came-unsealed; standard baguette, stuffed baguette 1, stuffed baguette 2.


I'll try this recipe again, and the stuffed version was definitely popular.